My kids are obsessed with Baker’s Delight cheesymite scrolls – or vegemite and cheese scrolls to the rest of us. It’s been an ongoing preoccupation for years. They’re not a bad afternoon treat, but they are so expensive when you have to buy three at a time. I thought I could come up with a cheesymite scrolls recipe of my own.
Getting the dough right was the hard part. I don’t like fussy baking, but a good dough needs attention. If you want, you can skip the dough recipe I’ve included here and just make the 2-ingredient version instead. But I do think this is worth perfecting.
When done right, these cheesymite scrolls are crispy on the outside and super-soft on the inside. If you find yours aren’t soft, you may be kneading your dough for too long. Make sure it’s just combined, not over-worked.
Incidentally, cheese and Vegemite makes a great sandwich topping for the lunchbox. Much, much less time consuming than making cheesymite scrolls. But not quite as well received!!
Preheat oven to 200°C and line a baking tray with baking paper.
In a large bowl, rub the butter into the flour until it resembles soft breadcrumbs. Make a well in the centre and pour in the milk. Using your fingers, lift and “cut” the milk into the flour mixture – don’t smoosh it. A soft, sticky dough will form.
Tip the dough out and knead gently until fully combined. Roll the dough into a rectangle shape, approximately 1 cm thick. Spread the Vegemite over the dough, leaving a 1cm edge at the bottom of the rectangle. Sprinkle with the grated cheese.
Roll the dough into a log, then cut into 2 ½ cm pieces. You'[ll get approximately 16 rolls. Place onto the prepared baking tray, roughly 2cm apart. Brush with the extra milk. Sprinkle the extra grated cheese over the top.
Bake for 20 mins until crisp and golden. Lovely fresh from the oven after cooling, or store in an airtight container for around two days. Cheesymite scrolls freeze well in a ziplock bag for around a month. Pop frozen into the lunchbox, to defrost perfectly for lunch time.
