Quick croissants

Preheat the oven to 200 ºC (400 ºF). Grease a baking sheet with margarine. Sift the dry ingredients together and rub in the butter with your fingertips until the mixture resembles breadcrumbs. Add the cheese and about 275-300 ml milk to form a stiff dough that can be rolled out. Divide the dough into four equal portions. Roll out each quarter into a thin round 20 cm in diameter. Neaten the outer edge of each round and divide into eight uniform wedges. Roll the outer edge of each wedge toward the pointed end. Shape the rolls into half moons and place them on a greased baking sheet, allowing sufficient space between each one. Beat the egg yolk and the remaining milk and brush the rolls with the mixture. Place the rolls in the top section of your oven and bake for about 15 minutes or until golden brown.
Makes 32 croissants.