3 cups self rising flour
1 pinch of salt
50 grams of butter (60 grams = 1/4 C. , so slightly less than 1/4C.)
376 ml milk (a little more than 1 1/2 C.)
1-2 tbs Vegemite
200 g tasty cheese (an 8 oz bag is pretty close.) *i recommend sharp cheddar
Sift flour and salt into a bowl then rub through butter. Stir in enough milk to make a soft dough. You may not need it all. Gently kneed on a lightly floured surface and roll out to form a 40cm x 25cm rectangle. I'm a dork, so I actually pulled out my ruler for this one.
Spread the Vegemite over the dough then sprinkle on 3/4 of the cheese. Roll up along the long side to enclose the cheese. Cut 10 x 4cm peices from the roll and place close together, cut side up on a greased baking tray.
Sprinkle with remaining cheese and bake at 220*C ( 428*F) for 15-20 min or until cooked and golden brown. This makes 10 scrolls.
1 pinch of salt
50 grams of butter (60 grams = 1/4 C. , so slightly less than 1/4C.)
376 ml milk (a little more than 1 1/2 C.)
1-2 tbs Vegemite
200 g tasty cheese (an 8 oz bag is pretty close.) *i recommend sharp cheddar
Sift flour and salt into a bowl then rub through butter. Stir in enough milk to make a soft dough. You may not need it all. Gently kneed on a lightly floured surface and roll out to form a 40cm x 25cm rectangle. I'm a dork, so I actually pulled out my ruler for this one.
Spread the Vegemite over the dough then sprinkle on 3/4 of the cheese. Roll up along the long side to enclose the cheese. Cut 10 x 4cm peices from the roll and place close together, cut side up on a greased baking tray.
Sprinkle with remaining cheese and bake at 220*C ( 428*F) for 15-20 min or until cooked and golden brown. This makes 10 scrolls.
Vegemite is so good for you! It is an excellent source of vitamin B... which is great for us vegetarians. It contains thiamine (B1), riboflavin (B2), niacin (B3), and folate (which is what pregnant women need... no wonder I was craving it!)
The origional recipe is from the Vegemite website.
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