Cheese and Vegemite Scrolls

31 Aug

My friend Claire shared this recipe with me a while back and I finally got around to making them today for lunch. Great simple, easy to make recipe and a winner with the kids (and Daddy).

Thomas is needing a bit more of a challenge in the kitchen these days and really enjoyed spreading the vegemite. I gave him a butter knife to use and he did really well (with a little guidance). There were a few chunks out here and there :-).

The activity of spreading something onto bread etc is a great way to develop children’s bi-lateral co-ordination. This is where you are using both sides of your body to perform different tasks ie. holding the dough with one hand and spreading the vegemite with the other. Activities like making sandwiches, washing the dishes, cutting with scissors and threading can also be helpful in developing this skill.

Thomas really enjoyed watching the colour transformation too as he spread the vegemite and the dough went from white to brown. He commented “its getting darker”.


2 1/2 cups self raising flour

30g cold butter chopped

Salt and pepper to taste  

1 cup milk

Vegemite to taste

1/2 cup grated cheese


 Preheat oven to 200°C

Line baking tray with baking paper or grease.

Process flour, butter and seasonings in a food processor – or rub the butter into the flour with your fingers – until mixture resembles fresh breadcrumbs.

Add milk and mix until just combined.

Tip dough out onto a lightly floured bench top and roll out into a 30 x 45cm rectangle, approximately 5mm thickness.

Spread generously with Vegemite and top with the grated cheese. Roll in to a log shape and cut into 2cm slices and place side by side onto a greased or lined oven tray.

Bake for 15-18 minutes, or until golden. Serve warm or at room temperature.

This is a very versatile recipe, use the dough mixture to create your own scrolls… pesto and cheese, pizza scrolls, I used some olive pickles that I had in the fridge. Be creative and enjoy!


3 Responses to “Cheese and Vegemite Scrolls”

  1. getcreativewithkids September 11, 2011 at 1:43 am #

    I love this one!!
    I have just made a double batch – half to eat now and the other half to freeze. I made mine with 1/2 Wholemeal flour 1/2 white flour so I will let you know how then turn out.

    • cookwithkids September 11, 2011 at 4:25 am #

      Yum! Please let me know how they go… Enjoy and thanks for the recipe 😉

      • getcreativewithkids March 20, 2013 at 3:13 am #

        I’m making these again tonight. Doing half whole meal and half plain flour worked well. So did freezing them, Liv loves having them in her lunch box.

        I have to thank my friend Kirsten for this recipe she shared it with me!

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