Cheese and Vegemite Scrolls
"From Kraft Foods. I used to buy these from the bakery but now I don't have to, they're so easy to make. Posted for ZWT III."
photo by sophwalters
- Ready In:
- 35mins
- Ingredients:
- 6
- Yields:
-
10 scrolls
ingredients
- 3 cups self raising flour
- 1 pinch salt
- 50 g butter
- 375 ml milk
- 1 -2 tablespoon vegemite
- 200 g grated tasty cheese
directions
- Sift flour and salt into a bowl then rub through butter. Stir in enough milk to make soft dough. Knead gently on a lightly floured surface, and then roll to form a 40 cm x 25 cm rectangle.
- Spread the Vegemite over the dough then sprinkle over 3/4 of the cheese. Roll up along the long side to enclose the cheese. Cut 10 x 4cm pieces from the roll and place close together, cut side up on a greased baking tray.
- Sprinkle with the remaining cheese and bake in a hot oven 220ºC for 15-20 minutes or until cooked and golden.
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Reviews
-
Thank You Mandy for sharing this recipe. I am not an Aussie but I did live in your beautiful country for a bit of time. When I got pregnant I started craving Brumby's Cheddarmite Scrolls. I was so happy to have found this recipe. I was a little stingy with the vegemite (i only used 1 tbs) because I know we American's tend to use way too much. I really think that i will use 2 tbs next time. I also chose sharp cheddar since I was trying to replicate Brumby's. Oh and 220*C converts to 428*F just in case anyone else needs to know that. -
I made this for *Zaar World Tour III* - I seen Jubes photo in our teams thread and I had to make them. There was only two left when I went to taste one, everyone really enjoyed them. Thank you Mandy from Oz -
*Reviewed for Zaar World Tour 3* These were very easy to make-basically a scone mixture with vegemite and cheese. My family enjoyed these. A bonus is that they use ingredients that we also have in the fridge and pantry. Photos also being posted -
My family really did not enjoy these, which is surprising given the 5* rating. Firstly, the mixture was way too wet - needed another cup of SR flour to get it to a point that it could be kneeded without sticking like slime to my hands. Secondly, they taste like scones, not the usual bready scrolls from coles and bakers delight. Thirdly, the oven temp is too hot, as another commenter mentioned, they go very dark on the outside and are still doughy on the inside. I don’t think I’ll be using this recipe again. -
Turned out pretty well but did not cook thoroughly inside. The outside was already too brown and I had to take them out of the oven before they burned. However, they taste wonderful and my apartment smells delicious :P
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RECIPE SUBMITTED BY
Melbourne I live on a 5 acre property in the Dandenong Ranges Victoria, Australia, having moved from the burbs when I became pregnant with my now 15 year old daughter Alyssa.
Once my daughter was born I became a stay at home mum as I couldn't bear the thought of putting her in daycare. She is the light of my life, I never imagined myself as a mum when younger but now wouldn't have it any other way. Alyssa was made a big sister on the 19th April 2010 when our cheeky little boy Blake was born. I love cooking and experimenting with new recipes so quickly become addicted to Zaar as it was previously known & still use it regularly. In addition to being my kids taxi :lol: I also spend my time, reading, gardening and of course shopping. I'm lucky enough that we have the space & so love growing our own fruits, vegies & herbs, this also means we have plenty of room for animals & at the moment have 2 dogs, Max, a Jackshund who's 6, Fletcher, a Kelpie who's 4, 6 cats Snowpea, Fergus, Ginger, Tango, Annie & Cookie, 4 chooks & 2 Ducks.
As well as our pets, we also have a lot of native animals around our area, we have kangaroos, wombats, echidna's, possums as well as rosella's, galah's & Cockatoo's hence the name of where I live..
