Name: Vegemite pinwheels
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 2 cup (300g) self-raising flour; 1 tablespoon caster (superfine) sugar; 50 gram (1½ ounce) butter, chopped; 3/4 cup (180ml) milk; 2 tablespoon vegemite; 1 1/4 cup (150g) coarsely grated cheddar cheese

Ingredients

2 cup (300g) self-raising flour

1 tablespoon caster (superfine) sugar

50 gram (1½ ounce) butter, chopped

3/4 cup (180ml) milk

2 tablespoon vegemite

1 1/4 cup (150g) coarsely grated cheddar cheese

Method

1.Preheat oven to 200°C (180°C fan-forced). Oil a 20cm x 30cm (8-inch x 12-inch) slice pan.

2.Combine sifted flour and caster sugar in a medium bowl; rub in butter. Stir in milk, mix to a soft sticky dough.

3.Turn dough onto a floured surface; knead lightly until smooth. Roll dough out between two sheets of floured baking paper to a 28cm x 40cm (11-inch x 16-inch) rectangle. Spread Vegemite over dough; sprinkle with cheese. Starting from a long side, roll dough up firmly; trim ends. Using an oiled serrated knife, cut roll into 12 slices; place pinwheels, cut-side up, in a single layer, in pan. Bake about 30 minutes. Serve pinwheels warm.

Unbaked pinwheels can be frozen for up to a month. Bake them straight from the freezer, adding about 10 minutes to the baking time.
Note

Women's Weekly Food

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