Mini vegemite and cheese scrolls

Perfect for an after school snack or a tasty lunchbox treat - these cheese and vegemite embrace classic Aussie flavours in a delicious baked bread.

  • 10 mins preparation
  • 20 mins cooking
  • Makes 16 Item
  • Print


Mini vegemite and cheese scrolls
  • 2 cup self-raising flour
  • pinch salt
  • 30 gram butter, chopped
  • 1/2 cup milk
  • 1/2 cup water
  • 1/2 cup vegemite
  • 1 cup grated tasty cheese, plus extra to sprinkle on top


Mini vegemite and cheese scrolls
  • 1
    Preheat oven to very hot, 220°C (200°C fan-forced) Lightly grease an oven tray.
  • 2
    Sift flour and salt together into a bowl. Add butter. Rub in lightly using fingertips.
  • 3
    Make a well in the centre of flour mixture. Pour in combined milk and water, reserving about 1 tablespoon. Using a bread and butter knife, mix quickly to a soft, sticky dough. Do not over-mix.
  • 4
    Turn onto a lightly floured surface. Knead gently. Halve dough and press or roll out to form 2 rectangles about 1cm thick. Spread vegemite over each and sprinkle with cheese, pressing slightly.
  • 5
    Roll up each piece to form a log. Cut into 2cm thick slices. Arrange close together, cut side up, on tray. Brush with reserved milk mixture. Sprinkle with extra grated cheese.
  • 6
    Bake for 15-20 minutes, until scrolls sound hollow when tapped. Cool on a wire rack. Serve warm or cold.

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