Ingredients with Measurements:
- 3 cups self-raising flour
- 80g butter, chilled and cubed
- 1 cup milk
- 1/2 cup Vegemite
- 1 cup grated cheddar cheese
Special equipment needed:
- Baking tray
- Baking paper
- Rolling pin
Step-by-step instructions:
1. Preheat your oven to 200°C and line a baking tray with baking paper.
2. In a large bowl, sift the self-raising flour and add the chilled cubed butter. Rub the butter into the flour until it resembles breadcrumbs.
3. Add the milk to the bowl and stir until a dough forms.
4. Turn the dough out onto a floured surface and knead for a few minutes until it becomes smooth.
5. Roll the dough out into a rectangle shape, about 1cm thick.
6. Spread the Vegemite evenly over the dough, leaving a 1cm border around the edges.
7. Sprinkle the grated cheddar cheese over the Vegemite.
8. Starting from the long edge closest to you, roll the dough up tightly.
9. Cut the rolled dough into 2cm slices and place them onto the prepared baking tray.
10. Bake the scrolls for 20-25 minutes or until they are golden brown.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
200°C
Serving size:
Makes 12 scrolls
Nutritional information:
Per serving (1 scroll):
- Calories: 230
- Fat: 9g
- Carbohydrates: 29g
- Protein: 8g
- Sodium: 450mg
Substitutions for ingredients:
- Self-raising flour can be substituted with all-purpose flour and baking powder.
- Cheddar cheese can be substituted with any other type of cheese.
Variations:
- Add sliced ham or cooked bacon to the filling.
- Use different spreads such as tomato paste or pesto instead of Vegemite.
Tips and tricks:
- Make sure the butter is chilled before rubbing it into the flour to ensure a flaky texture.
- Don't overfill the scrolls or they may burst open while baking.
- Serve the scrolls warm for the best taste and texture.
Storage instructions:
Store the scrolls in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the scrolls in the oven at 180°C for 5-10 minutes or until heated through.
Presentation ideas:
Serve the scrolls on a platter with a side of tomato sauce for dipping.
Garnishes:
Sprinkle some chopped parsley or chives over the top of the scrolls for a pop of color.
Pairings:
Serve the scrolls with a side salad or soup for a complete meal.
Suggested side dishes:
- Garden salad
- Tomato soup
- Roasted vegetables
Troubleshooting advice:
- If the dough is too dry, add a little more milk until it comes together.
- If the scrolls are too dry, brush them with a little melted butter before serving.
Food safety advice:
- Make sure to wash your hands and all equipment before starting to cook.
- Store the scrolls in the fridge and reheat thoroughly before eating.
Food history:
Vegemite is an Australian spread made from yeast extract. It was first introduced in 1923 and has since become a staple in Australian households.
Flavor profiles:
The Vegemite and cheese combination is salty and savory with a hint of umami.
Serving suggestions:
Serve the scrolls as a snack or as part of a meal.
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Region: Australian