Heat oven to 220C/200C fan/gas 7.
Put the flour and butter in a bowl and
rub them together with your fingers.
Rubbing in mixture with cold butter is
hard and tiring on young fingers, so
use slightly softened butter – but not
so soft that it is oily. Now stir in the
paprika and mix again.
Add 100ml milk and mix with a fork
until you get a soft dough. Add a splash
more milk if the dough is dry. This
process will teach you how to feel the
dough and decide if it needs more liquid.
You can always add more milk if required.
On a lightly floured surface, roll out the
dough like pastry to about 0.5cm thick. Try to keep a rectangular shape. Only
roll in one direction, and roll and turn, roll
and turn – by keeping the dough moving,
you avoid finding it stuck at the end.
Sprinkle the grated cheese on top,
then roll up like a sausage along the
long side. Cut into 12 thick rings
using a table knife. Get an adult to
show you how to hold the dough with
one hand and cut straight through
with the other.
Line the baking tray with baking
parchment. Place the roll-ups on
the parchment, cut-side down, almost
touching each other, making sure that
you can see the spiral. Get an adult to
put them in the oven for you and bake
for 20-25 mins until golden and melty.
Ask an adult to remove them from the
oven, then leave to cool. The cheese
roll-ups will keep for up to 3 days in
an airtight container.