Vegemite Scrolls
Quick scone dough rolled with Vegemite and cheese and cut into scrolls, baked until golden. Makes 8 in 47 minutes.
Photograph credit: Vegemite Scroll by pontman · CC BY-SA 2.0 · Flickr · this resized copy is shared under the same licence
A scroll is a scone rolled up. The dough takes minutes, with no yeast or proving, and the spread of Vegemite and cheese runs through every turn when it is sliced.
The dough is cold butter rubbed into flour with milk, handled lightly like scone dough. Overworking makes tough scrolls, so stop as soon as it holds together.
Roll it into a rectangle, spread thinly with Vegemite, and scatter with cheese. Vegemite is intensely salty and savoury, and a thin layer goes a long way. A thick layer overwhelms everything.
Roll up from the long edge, tightly, and slice into 8 with a sharp knife. A blunt knife squashes the coil. Place the scrolls cut side up, touching, so they rise and join. The scrolls are eaten warm or cold, and suit a lunch box. A thin spread of the yeast extract is enough; the saltiness mellows in the oven and balances the cheese.
Quick Answers
How long does Vegemite Scrolls take to make?
About 47 minutes in total — 25 minutes of preparation and 22 minutes of cooking. The recipe serves 8.
What are the key tips for making Vegemite Scrolls?
Spread the Vegemite thin; it is very strong. Use a sharp knife so the coils do not squash. Do not overwork the dough.
What should I serve with Vegemite Scrolls?
Soup; Butter; Cup of tea; Salad.
Can Vegemite Scrolls be made ahead or frozen?
Keep in an airtight tin for up to 2 days. Freezes for up to 2 months.
Is Vegemite Scrolls suitable for a special diet?
This recipe is vegetarian and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Vegemite Scrolls?
About 264 kcal per serving, with 9 g protein, 30 g carbohydrate and 12 g fat. The figures are calculated from the ingredient list and are an estimate.
The Method for Vegemite Scrolls
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Heat the oven to 200°C / 390°F (180°C / 355°F fan). Mix the flour and salt. Rub in the butter until crumbly, then stir in the milk to a soft dough.
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Roll out on a floured surface to a 25 x 30 cm rectangle. Spread thinly with the Vegemite and scatter with the cheese.
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Roll up tightly from the long edge and cut into 8 slices with a sharp knife.
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Place cut side up, just touching, in a lined 20 cm tin. Bake for 22 minutes until golden. Cool for 5 minutes.
Worth Getting Right
- Spread the Vegemite thin; it is very strong.
- Use a sharp knife so the coils do not squash.
- Do not overwork the dough.
Ingredient Swaps
- No self-raising flour to hand? Use the same weight of plain flour plus 2 teaspoons of baking powder per 150 g.
Pairs Well With
Soup · Butter · Cup of tea · Salad
Storage
Keep in an airtight tin for up to 2 days. Freezes for up to 2 months.
Vegemite Scrolls Nutrition
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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