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Cheesymite Scrolls – Staff Favourite Recipe
Marmite, do you love it or hate it? How about Vegemite? Our Australian friends will generally talk up Vegemite over Marmite but Marmite has its defenders also. Don’t worry though, this cheesymite scrolls recipe works equally well with both and you could always make a batch of either and do a taste test. These cheesymite scrolls are incredibly moreish so think about doubling the measurements below to increase your batch size.
- 360 grams Self Raising Flour
- Pinch Salt
- 50g butter
- 1-1 1/2 cups milk
- 1-2 tbsp Vegemite / Marmite
- 1 cup grated cheese
- 1/2 cup grated cheese, extra
Pre-heat your oven to 220 degrees centigrade (200 for a fan forced oven). Grease a baking tray and set aside.
Make the Dough
In a large mixing bowl sift the flour and salt together. Cut your butter into cubes and rub into the flour until it resembles fine bread crumbs (much like when making scones). Make a well in the centre of the mixture and add a third of the milk and combine. Use your – well washed – hands to combine. Add another third of the milk and continue to combine. Keep an eye on the dough while you are adding the final third of the milk in stages to make sure your dough doesn’t become too wet.
Roll the Scrolls
When you have a good dough turn it out onto a floured surface and knead. You don’t need to knead for very long, just get some elasticity into your dough. Roll your dough into a rectangle. Depending on whether you doubled your batch ingredients or not your rectangle will be roughly 40 x 25 cm. Try and get the thickness of your dough the same throughout. Spread Marmite or Vegemite on your dough. If your spread is a bit thick to move across the dough stand the jar in hot water for 5 minutes until the contents become more pliable. Sprinkle your Gould’s Cheddar over the top of your Marmite / Vegemite. With the long side of the dough closest to you roll it into a long sausage shape. Using a sharp knife cut your roll into 3cm sections.
Place the cut side up scrolls onto your pre-greased baking tray and sprinkle the rest of your cheese over the top of each scroll. Place the baking tray in the oven and bake until golden (roughly 15-20 mins). When cooked allow to cool – if you can – and eat fresh. These taste great both warm and cold but fresh from the oven is always best.
Let us know which cheddar you used and how the recipe went for you. Did you use Marmite or Vegemite?
An alternative to this cheesymite scrolls recipe is to make a bread dough using plain flour and fresh yeast. Simply replace the dough making section with your preferred bread dough recipe.