Cheesymite Scrolls made the perfect lunch box snack! Filled with Vegemite and cheese, they’re sure to be a family favourite. Watch the recipe video to see how easy to make they really are!
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 99.9999% 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 basic 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 your dough ball ready, roll it out until it’s 1cm thick. Don’t worry too much about getting the dough a perfect shape… we’re going rustic here! Just a oval’ish’ shape is perfect!
Next, spread the butter and then the Vegemite over the dough (make sure you leave about 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. Bake them into the oven until they’re golden and sound hollow when tapped. 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.
You can store these delicious little things 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 from frozen.
Now if you’re like me and have a little hungry mouth to feed (or several), then you need my 101 lunch box snacks recipes in your life. Click here for all of the recipes PLUS a handy printable to pop on your fridge. xx 
Cheesymite Scrolls
Ingredients
- 300 g self raising flour
- 90 g cold butter chopped
- 150 g milk
- 2 tbs butter (or margarine), for spreading
- 5 tablespoons Vegemite
- 1 cup cheddar cheese grated
Instructions
Conventional Method
- Preheat oven to 220 degrees celsius (210 degrees if using fan-forced). Grease a 20cm round cake tin and set aside.
- 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 butter and then the vegemite over the dough. Sprinkle over the 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 the prepared cake tin.
- 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.
Thermomix Method
- Preheat oven to 220 degrees celsius (210 degrees if using fan-forced). Grease a 20cm round cake tin and set aside.
- Place the cheese into the Thermomix bowl and grate on Speed 9, 10 seconds. Set aside. Wash and dry the bowl.
- Place the self raising flour and butter into the Thermomix bowl. Mix on Speed 6 for 6 seconds.
- Add the milk and knead for 2 minutes.
- Sprinkle extra flour over a board. Roll out the dough to 1cm thick.
- Spread the butter and then the vegemite over the dough. Sprinkle over the 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 the prepared cake tin.
- 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.
hello, to make these gluten free – can I just use gluten free self raising flour?
Hi Jem, I don’t really have much experience cooking with gluten-free flour so can’t say how it will go texture/taste-wise! I’d love to hear how it goes though!
Hi, can you use almond milk instead of normal milk? 🙂
Hmmm I haven’t tried this myself! Obviously it will change the flavour but I’m not sure how it will affect the texture of the dough!
Do you think these could be made up to the cooking step the day before and refrigerated? Then brought to room temp and cooked fresh the next morning?
Hi Laura, yes you could!