Vegemite pinwheels

  • 5 mins preparation
  • 40 mins cooking
  • Makes 12 Item
  • Print


Vegemite pinwheels
  • 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


Vegemite pinwheels
  • 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.

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