discovering a simpiler life

discovering a simpiler life

Thursday, 20 February 2014

Cheeseymite scrolls


When you are cooking from scratch and trying to 1, watch your pennies and 2, create delicious meals, I'm always on the look out for ways to make us feel less on a budget and more like we are eating like kings.  But sometimes, the little people in our lives, that have been hit by the glitz and glamour of consumerism, buck the system!  Enter cheeseymite scrolls.  I shudder at the price per half dozen at the local bakers as I seriously can make dozens for the same price.  Gosh I'm a tight arse, smarty pants aren't I.  I love recipes that also masquerade as a lunchbox grab and pack or a quick breakfast on those mornings we all have when not even bribery is getting the kids dressed, nothing is going right and time is against you.

A dear kiwi friend gave me this recipe, but were for ham and cheese scrolls.  I'm not sure if they like or eat our black spreadable national icon over there in New Zealand.  For any of you who love and were brought up on Vegemite as a child like me, these little beauties will surely get you into the kids good books again.

Cheeseymite Scrolls
2 cups SR flour
1 tbspn caster sugar (I left it out :))
30gm soft butter
3/4 cup, or there abouts, of milk
few smears of Vegemite
1 cup of grated cheese of your choice, I used a mixture of cheddar & parmesan
  1. Preheat your oven to 180c.
  2. Rub the butter into the flour and sugar.
  3. Gradually add 3/4 cup of milk to make the dough.  I did need around a cup.
  4. Once you have kneaded the dough for a minute or so, roll it out to approximately 30x40cm rectangle.
  5. Now is when you can smear on the Vegemite as thick or as thin as you like it.  Then sprinkle over the cheese, leaving a little to add to the scroll tops before putting in the oven.
  6. Working from the bottom, roll up the dough into a semi tight log, seal edge by brushing with milk to keep the scroll from unravelling.
  7. Cut into even pieces, approcimately 2cm thick.
  8. Place them on a baking tray, cut side up, and sprinkle with a little extra cheese.
  9. Bake for around 20-30 minutes or until browned lightly.
This basic dough recipe can be created with so many ingredient combinations, you could go wild.  I've made them with pesto, cheese and salami; tomato passata, ham and cheese, or as a sweet scroll, stewed fruit like apples or plums sprinkled with cinnamon sugar, baked then iced once they have cooked down.  I have been freezing them in ziplock bags with 2 in each for the easiest lunchbox filler going!











Do you have a firm go to for your lunchbox dazzlers that get you out of trouble on busy mornings?

Ciao, Jan.


17 comments :

  1. Simple .Love it! Gosh you are clever! I know 2 young men, one old(er) man, and one frazzled mamma who will love this recipe, and no yeast in site to worry me about the constant failure of our bread!

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    1. I think for you boys Robyn, you may need a double recipe :D xxx

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  2. These are so much better made at home than bought I agree! :D

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  3. Guess what I'm making tomorrow morning for lunches!! Thanks for giving me some other options.....PS- I'll do it with Marmite, not vegemite ;)

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    1. Oh my dear Kiwi friend, do you need me to send you some Vegemite?! Marmite just isn't the same.....

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  4. I will have to try these because I'm a bit stuck at the moment for lunch box non sweet fillers. Looks pretty simple. By the way your bread below in the camp oven looks great too. Regards Kathy A, Brisbane, Australia

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  5. Made 2 batches of these, one with homemade pesto, tomatoes and cheese; others with plums, and cinnamon sugar/butter --epic fail! Are they supposed to be more like a scone? Mine were hard.
    I think the fact I tried to make them healthy and used wholewheat flour and spelt flour also made them too dense and gritty. Arrrggg...hate wasting food
    I will try again as I love the concept, but this time try to stick to the original recipe ;)

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    1. NO!!!!!!!!!!!!!!!!!! I've made them plenty of times but I always just use plain ole white flour but change the flavourings. Another one you can try Rob is 500g flour to 500g natural yoghurt it is a winner too Good luck, I'd be cross too as hate waste!! And hate failures!!

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  6. These just bring out the big kid in me. I tried a different recipe a couple of years ago and they turned out completely inedible so I just bought them from the bakery from then on, wish I'd had a tried and true recipe back then! :)

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    1. Well I hope you give them a go Lily :D Thanks for stopping by x

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  7. Boom! She worked babe- and they are delicious.
    This time left over corned beef, sweet mustard pickles and cheese; then our first apples from our tree with cinnamon sugar! Delightful!
    I used normal flour, but it is high gluten flour, (so were the original batch), so I kneaded it for longer as well.
    I also made a big batch of gingerbread--there is something so great about the first bout of cool weather and baking....
    Bless my 5 year old's cotton socks- he ate 4 of the horrid ones yesterday after school (clearly delusionally hungry)

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    1. Hooray!!!! Thanks goodness for that :D I just LOVE the sound of the corned beef with the pickles...we are having pickle pork during the week so might just try that combo...

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  8. I love this recipe! My daughter whipped up a double batch (1/2 cheesymite, 1/2 goats cheese, cheddar, mozzarella, chive and parsley) and they were delicious.
    BTW, if you are out and about town and need a healthy organic snack they have great scrolls/cakes/homemade icecreams at the new place "Day Kitty" next to the cinema on Keplar St.
    Loretta

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    1. Hi Loretta, I've been into Day Kitty, the organic icecream is ah-mazing!!! I must pop into your shop and say hi too. Jan x

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  9. In the oven cooking now. Unbelievably easy to make. These will be a new addition to the lunch box. Thanks for the new idea!

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    1. You're welcome Sarah! So super easy and they freeze really well too. x

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