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 
Cheese and Vegemite Scrolls
Ingredients
- 300 g (2 cups) self raising flour
- 90 g butter chilled, roughly chopped
- 150 ml (150g) milk
- 2 tbs butter (or margarine), for spreading
- 5 tbs Vegemite
- 80 g cheddar cheese
Instructions
Conventional Method
- Preheat oven to 200 degrees Celsius (fan-forced). (See notes)
- Grease and line a 23cm round, springform baking tin with baking paper, and set aside until needed.
- Sift the self-raising flour into a bowl.
- Add the butter and rub into the flour until the mixture resembles breadcrumbs.
- Add the milk and mix gently until the mixture forms a dough.
- Knead the dough, on a lightly floured cutting board, until smooth.
- Roll the dough into a long rectangular shape, about 1 cm thick.
- Spread the butter and then the Vegemite over the dough, leaving a 1cm border.
- Grate the cheese before sprinkling it over the Vegemite.
- Starting from the long edge of the rectangle, roll the dough into a log, about 1 cm thick.
- Using a sharp knife, cut the roll into 3-4 cm slices.
- Place the slices, cut side up, into the prepared tin.
- Bake for 15-20 minutes or until golden. The scrolls will sound hollow when tapped once baked.
- Leave the scrolls to cool in the tin for 10 minutes. Transfer to a wire rack to cool completely.
Thermomix Method
- Preheat oven to 200 degrees Celsius (fan forced). (See notes)
- Grease and line a 23cm round, springform baking tin with baking paper, and set aside until needed.
- Weigh the self-raising flour and butter into the Thermomix bowl. Mix for 6 seconds, Speed 6.
- Add the milk and knead for 2 minutes, Kneading Function.
- Transfer the dough to a lightly floured cutting board, and work it into a smooth ball.
- Spread the butter and then the Vegemite over the dough, leaving a 1cm border.
- Weigh the cheese, roughly chopped into cubes, into the Thermomix and grate for 8 seconds, Speed 8.
- Sprinkle the grated cheese over the Vegemite.
- Starting from the long edge of the rectangle, roll the dough into a log, about 1cm thick.
- Using a sharp knife, cut the roll into 3-4 cm slices.
- Place the slices, cut side up, into the prepared tin.
- Bake for 15-20 minutes or until golden. The scrolls will sound hollow when tapped once baked.
- Leave the scrolls to cool in the tin for 10 minutes. Transfer to a wire rack to cool completely.
jem
hello, to make these gluten free - can I just use gluten free self raising flour?
Lucy
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!
Cella
Hi, can you use almond milk instead of normal milk? 🙂
Lucy
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!
Laura
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?
Lucy
Hi Laura, yes you could!
Sonya
Hi. If I bake these a few days out and put in fridge - do u think putting in oven for a little while would freshen them up?
Lucy
Absolutely! Or even freeze them and then reheat!
Jason
Really straightforward and easy to make.
Mine came out hard on the outside and short on the inside, kind of like a buttery scone 🙂
Lucy
Fantastic!