Ingredients 1 cup self-raising flour
40 grams butter (at room temperature)
1/4 cup grated cheese (parmesan and/or tasty)
1 teaspoon crushed garlic
1/2 teaspoon bi-carb soda
1 tablespoon each chopped chives and parsley
1/2 teaspoon paprika
1/2 teaspoon salt
milk to glaze and extra grated Parmesan
Preheat oven to 220 degrees and line a baking tray with non-stick baking paper.
In a large bowl, sift the flour, bi-carb, salt and paprika. Cut butter into small cubes and add to the flour.
Using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs. Put the cheese, garlic and herbs in the bowl, then incorporate well with a wooden spoon.
Mix the beer into the flour with a butter knife until it comes away from the bowl and forms a ball.
Place dough on a floured surface and knead lightly until it comes together. Divide into 3 pieces and roll into balls. Score the top of the rolls, brush with milk then sprinkle with Parmesan. Place onto prepared baking tray.