Cheese and Vegemite scrolls

Cheese and vegemite scrolls



  • 1 ½ cups self-raising flour
  • ½ cup wholemeal flour
  • 80g butter
  • 2/3 cup milk
  • 2/4 cup cheddar cheese, grated
  • ¼ cup parmesan cheese, grated
  • 1 tablespoon Vegemite, heaped (or Marmite)
  • 1 tablespoon milk

Cheese and vegemite scrolls recipe

Preheat oven to 200°C.

In a medium bowl, combine both flours and butter.

Using your fingertips, rub the butter through the flours until you have a breadcrumb consistency, then add ¾ of the cheese combination and milk and work into a dough ball with your hands.

When these ingredients are combined, lightly flour your kitchen bench and gently push the dough out into a rectangle, approx 1 cm in depth.

Spread Vegemite evenly over the top of the dough and sprinkle with remaining cheese.

Roll the dough into a long rope shape, rolling it away from you. When you have a rope of dough cut it into eight equal rounds and place them on a lined baking tray.

Brush with milk.

Bake for 20 minutes then remove from oven and cook on wire rack.


  • If you don’t have wholemeal flour then use all white, just pour the milk in gradually as you might not need it all.
  • With any dough, try and be as gentle as possible and kneed it only as much as it needs to prevent the dough being tough.
  • These freeze really well and will hold up in a lunch box rain, hail, and shine.
  • My three year-old loves to help spread and sprinkle these.
  • These are great at stopping afternoon tummy rumbles!
  • Recipe created by Camilla Baker for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions


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