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.