Cheese + Vegemite scrolls

cheese and vegemite scrolls 1cheese and vegemite scrolls 2

When I first arrived in Bristol for university a couple of years ago, I was pretty dismayed by the lack of baking on the otherwise very extensive list of societies. For ages I toyed with the idea of setting one up myself, but I was the only baker in my circle of friends and had no idea how to actually go about it. Fast forward to around this time last year, where I was added to a Facebook group that was in the process of collecting the thirty signatures necessary to show the Union there was sufficient interest. In typically uncool fashion, I gushed about what a great idea it was and offered my help if they needed someone on the committee. And then, all went quiet for a while.

It was June when the now-president messaged me to say it had been successfully affiliated. The University of Bristol Baking Society was born! XD I’m the secretary so I write the newsletters, organise the mailing list, and look after the blog. It’s been such a fab thing to be part of in my last year.

I’ve just come back from one of our ‘Bring Your Own Bake’ meetings, which we hold every fortnight. Each has a theme, and this week’s was cheese, so I made cheese + Vegemite scrolls. Among all the lovely cheesecakes, this was a welcome kick of salt, and took very little effort to make this afternoon!

cheese and vegemite scrolls 3

This recipe is from the Vegemite website.

Cheese and Vegemite scrolls

  • Servings: makes 10 scrolls, plus a couple of daggy ones from each end
  • Difficulty: easy
  • Print

Ingredients:

  • 3 cups self-raising flour
  • pinch salt
  • 50g unsalted butter
  • milk
  • 1-2 tbsp Vegemite
  • approx. 150g grated cheddar cheese

Method:

Preheat your oven to 200*C and line a baking tray with grease proof paper or a silicone baking mat.

Sift the flour and salt into a mixing bowl. Add the butter in small pieces, and rub it into the flour using your fingers.

Add enough milk to the mixture to form a soft, shaggy dough. Tip the dough out onto a clean, floured surface and gently knead until it comes together.

Roll it out into a big rectangle (about 1cm thick).

Spread the Vegemite on top, and cover with cheese. Starting at the longer edge, roll the dough up. Chop off the ends and then chop the rest of the roll into 10 rounds.

Flip them onto their sides and place on the baking tray. Bake in the oven for approx. 15 minutes, until the cheese has melted and the pastry is golden brown.

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