Preheat oven to 220°C bake, line a baking tray and set aside.

In a large bowl, mix together the dry ingredients, along with a pinch of salt.

Add butter and rub through dry ingredients with fingertips until it resembles a fine bread crumb.

Pour in the milk, mixing and cutting through with a metal knife until the dough comes together.

Pour out onto a floured surface and knead into a ball. Using a rolling pin, roll to a 20x30cm rectangle.

Spread rolled out dough with pesto and sprinkle with a handful of cheese.

Carefully roll dough from the long edge until you’ve created a log. Evening slice 1.5cm segments, lay on prepared baking tray and tidy segments into circular shapes.

Bake for 10-12 minutes or until lightly coloured and risen. Remove from the oven and allow to cool.

Slice thin strips of capsicum and trim to resemble the shape of a snake tongue.

Using a toothpick, carefully make an incision big or wide enough to insert the tongue into the end of the pinwheel. Again use the toothpick to help maneuver and push the tongue inside the incision.

To insert the stick, firmly hold a pinwheel with your hand and push the stick half way through, arrange your snakes in a jar.