Pumpkin & Cheese Scrolls

Ingredients

• 1/2 cup mashed pumpkin
• 1 cup self-raising flour
• 3 tablespoons cheddar cheese (grated)
• 1 tablespoon olive oil
• 2 tablespoons whole milk

Method

1. 01

   Preheat oven to 190°C (375°F). Steam and mash pumpkin until smooth. Cool to room temperature.

2. 02

   Mix self-raising flour with mashed pumpkin and a little olive oil until a soft dough forms. Add a splash of milk if too dry.

3. 03

   Roll the dough out on a floured surface into a rectangle about 5mm thick.

4. 04

   Sprinkle grated cheddar evenly over the dough surface. Roll up tightly into a log.

5. 05

   Slice into rounds about 2 cm thick, place on a lined tray, and bake 18–22 minutes until golden. Cool fully before serving.

How to offer

Place one or two scrolls on the high chair tray. Always supervise during feeding. At 9 months, scrolls should be very soft inside — test by breaking in half to check texture. Pull apart if needed for a younger baby.

Storage

Refrigerate in an airtight container up to 3 days. Freeze for up to 1 month. Reheat in oven at 160°C until warmed through.