Cheesy Aussie scrolls

Cheese and Vegemite complement each other perfectly, and what better way to celebrate that than in these cheesy scrolls. Great for picnics and lunchboxes.

Credit: Alan Benson

• makes

  8

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 2 tbsp butter, melted, plus extra for greasing
• 300 g (2 cups) self-raising flour, plus extra for dusting
• pinch of salt
• 250 ml (1 cup) whole (full-fat) milk, plus 1 tbsp for brushing
• 2 tbsp Vegemite, softened
• 200 g (1⅔ cups) coarsely grated Cheddar cheese

Cooling time: 10 minutes.

Instructions

1. Preheat the oven to 180°C. Grease a baking sheet with butter and line with baking (parchment) paper.
2. Combine the flour and salt together in a bowl. Add the melted butter and milk and stir until the mixture starts to clump together. Tip onto a floured work counter and knead briefly to form a smooth ball of dough. Roll the dough into a rectangle roughly measuring 30 x 20 cm, with the long end nearest you.
3. Spread the Vegemite over the dough, leaving a 2-cm border from the edges, then sprinkle three-quarters of the cheese over the Vegemite. Use the end nearest you to firmly roll the dough into a log, then cut into 8 equal portions. 4. Put the dough pieces, cut side down, onto the prepared sheet, brush with the milk and sprinkle over the remaining cheese.
4. Bake in the oven for 20 minutes, or until risen and golden. Leave to cool for 10 minutes before serving. 

 

Recipe from Australia: The Cookbook by Ross Dobson (Phaidon Books, $65)

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.