Name: Marmite Cheese Scrolls
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 servings
Cuisine: New Zealand
Ingredients: 300 g self-raising flour; 60 g cold butter, cubed; ½ tsp salt; 180 ml milk; 2 tbsp Marmite; 20 g butter, softened; 150 g mature cheddar, grated

Don't Make These Mistakes

Handle the dough lightly.

Do not leave gaps in the spread.

If your oven runs hot, check at 15 minutes.

Cut the roll with a sharp knife or thread.

How to Make Marmite Cheese Scrolls

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Heat the oven to 220°C / 430°F and line a tray. Rub the cold butter into the flour and salt until it looks like crumbs.
Stir in the milk with a knife to a soft dough. Roll out on a floured surface into a 25 by 35 cm rectangle.
Mix the Marmite with the softened butter and spread over the dough. Scatter with the cheddar.
Roll up from the long side, cut into 12 slices and set them cut-side up, almost touching, on the tray.
Bake for 20 minutes until golden.

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What's Going On Here

Marmite is a spread you either love or leave, and a scroll is the gentlest way in. The yeast extract melts with butter into something deep and savoury, and the cheese softens its edges.

The dough is a scone dough, with no yeast and no rising, which is why the recipe takes less than an hour. Rub cold butter into the flour until it looks like crumbs, then add the milk and bring it together. Handle it as little as you can. Overworked scone dough bakes tough.

Roll it into a rectangle, spread it with the Marmite and butter mixture, scatter over the cheddar and roll up from the long side. Slice into twelve and set them cut-side up on a tray, close together so they rise into each other.

Bake at 220°C / 430°F for 20 minutes. They are done when golden and the cheese is bubbling at the edges.

Storage and Reheating

Best on the day. Keeps in a tin for 2 days and reheats in a 160°C / 320°F oven for 5 minutes.

Swaps and Variations

No self-raising flour to hand? The common home substitute is the same weight of plain flour with 2 teaspoons of baking powder for every 150 g, sifted together well; the rise may not be identical to a bought self-raising flour.

What to Serve Alongside

Hot tea
Butter
Tomato soup
Cold milk