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Cheese & Vegemite Scrolls
1-1/2 C self-rising flour
1/2 C whole meal flour
1/4 C butter
2/3 C milk
1/2 C cheddar cheese, grated
1/4 C parmesan cheese, grated
1 heaping TBS Vegemite*
1 TBS milk
Preheat oven to 400-degrees F. In a bowl, combine both flours and butter. Using fingers, rub butter through flours until reaching a breadcrumb consistency. Add grated cheddar cheese and milk; form into a dough ball using hands. Lightly flour flat surface; roll out dough into rectangle approximately 1/2-inch thick. Spread Vegemite over the top of the dough evenly; sprinkle with remaining cheese. Roll the dough into a long rope shape; cut dough rope into eight equal rounds. Place rounds on a greased baking sheet. Brush with milk. Bake for about twenty minutes; remove from oven and cool on a wire rack before serving.
*Note: Vegemite is a brown-yeast extract common in Australia, where it is packaged and commercially sold. Vegemite is typically spread on toast and sandwiches (sangers). If desired, substitute Vegemite with one beef bouillon cube dissolved in a mixture of soy sauce and water.
Related Link:
Food Fare Culinary Collection: Aussie Gastronomy
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