Cheesymite scrolls inspired by the Baker’s Delight version

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Cheesymite scrolls - Vegemite and cheese scrolls for the lunchbox

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.

Cheesymite scrolls - Vegemite and cheese scrolls for the lunchbox

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!!

Cheesymite scrolls

Cheesymite scrolls - Vegemite and cheese scrolls for the lunchbox

Makes 16
Takes 15 mins
Bakes 20 mins

• 120g really cold butter
• 4 cups wholemeal self-raising flour, sifted
• 1 ½ cups milk
• 2tablespoon Vegemite
• 1 ½ cups tasty cheese, grated
• a little extra milk
•  extra ½ cup cheese, grated
 
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.
 
Are your kids into cheesymite scrolls?
 

Written by Bron Maxabella

Bron is the founder of Mumlyfe and is so happy to welcome you here. Bron has been writing in the Australian parenting space as Maxabella for more than seven years and is mum to three mostly happy kids and wife to one mostly happy husband. Mostly happy is a win, right?

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