Whether you’re looking for a yummy snack to pack in school lunch boxes or are just after a great little weekend lunch, these Cheesymite Scrolls are the best! If you’re a Vegemite fan (and if you live in Australia, there’s a 99.9% chance you are), then you’ll love these. They’re super quick and easy to make and are a whole lot cheaper than buying the store-bought ones.
To start off you need to make a simple dough. Flour a board or bench and knead the dough until you have a nice round ball. On a side note, there’s something quite therapeutic about kneading dough – I highly recommend it! When you’ve got a lovely dough ball, roll it out until it’s 1cm thick (preferably in an oval or rectangular type shape). I like to flour my kitchen bench because then I can roll the dough out as big as I like without having to worry about it falling off the sides of the chopping board. Make sure you’ve got enough flour underneath the dough so that it doesn’t stick to your bench or board when you roll it up.
Next, spread the Vegemite over the dough, leaving a 1cm border around the edge. Sprinkle the grated cheese over the Vegemite. Then, starting from one of the long sides, roll the dough up, over and over itself, until you have one nice long round tube. Using a sharp knife, cut the dough into 3cm thick slices. Place into a prepared tin and pop into the oven. While the scrolls are cooking, make yourself a cuppa and have a little relax – you’ve totally earned it. If you like, maybe even have a piece of cake too. Actually a piece of cake is a must for relaxing and waiting for scrolls.
The Cheesymite Scrolls are ready if they look golden and sound hollow when tapped in the middle. You can store them in an airtight container for up to two days… but seriously, in our house they’re lucky to last a day. Whatever you do, make sure you try the Cheesymite Scrolls warm out of the oven… errrrmeeeegoddd!! So yum. You can also make a big batch of these, cook them and freeze them until you need them. For best results, pop them back into the oven to reheat if using them from frozen.
And that’s it – a super easy and oh-so-delicious recipe that is perfect for the happy little Vegemites in your family!
This is one of the delicious little recipes in our ‘Snack Attack’ ebook. You can purchase it here, or simply subscribe to receive Bake Play Smile recipes by email and you can download it for free!!!
- 30g butter
- 2 cups self-raising flour
- ¾ cup milk
- 3 tablespoons Vegemite
- 1 cup grated cheddar
- ¼ cup extra grated
- cheese, to sprinkle
- Preheat oven to 220 degrees celsius (200 degrees if using fan-forced).
- Sift self raising flour into a bowl.
- Add butter and rub until the mixture has a breadcrumb-like texture.
- Add the milk and mix gently until the mixture forms a dough.
- Sprinkle extra flour over a board.
- Add the dough and knead until smooth.
- Roll out the dough to 1cm thick.
- Spread the vegemite over the dough.
- Sprinkle over 1 cup of grated cheese.
- Roll up the dough, starting from one side until you have a long tube.
- Using a sharp knife, cut the roll into 3cm slices.
- Place the slices cut side up in a greased round spring-form tin (close to each other is fine).
- Sprinkle over the remaining ¼ cup grated cheese.
- Bake for 20 minutes or until golden (and hollow sounding when tapped).
- Leave on a wire rack to cool and then place into an airtight container for up to 2 days.
1. Preheat oven to 220 degrees celsius (200 degrees if using fan-forced).
2. Place the self raising flour and butter into the TM bowl.
3. Mix on Speed 6 for 6 seconds.
4. Add the milk and knead for 2 minutes.
5. Sprinkle extra flour over a board or bench.
6. Add the dough and knead until smooth.
7. Roll out the dough to 1cm thick.
8. Spread the vegemite over the dough.
9. Sprinkle over 1 cup of grated cheese.
10. Roll up the dough, starting from one side until you have a long tube.
11. Using a sharp knife, cut the roll into 3cm slices.
12. Place the slices cut side up in a greased round spring-form tin (close to each other is fine).
13. Sprinkle over the remaining 1/4 cup grated cheese.
14. Bake for 20 minutes or until golden (and hollow sounding when tapped).
15. Leave on a wire rack to cool and then place into an airtight container for up to 2 days.