Vegemite Scrolls
Ingredients
| Weight/ Volume |
Ingredients | Volumetric Measure |
|---|---|---|
| 500 g | CWA Scone Mix | 1 Packet |
| 240 ml | Milk | 0.9 Cup |
| 30 g | Vegemite mixed with 2 tsp warm water | |
Method
Turn your oven on to preheat at 180 Deg C for fan forced or 200 Deg C if non-fan forced.
Combine CWA Scone Mix and Milk.
Knead dough vigorously until soft, smooth and sticky, and you will be rewarded with softer, moister scrolls that stay fresher, longer. This is easily achieved in a Mixer with a K type dough hook, mixing for 3 minutes at medium speed.
Rest dough for 5 minutes.
Roll dough out to 1cm thick, and spread vegemite mix across the dough sheet leaving a thin strip of the dough across the edge nearest you without vegemite.
Slightly dampen the front strip of the dough and take the rear edge and roll up the dough sheet tightly pressing down to seal against the moistened strip.
Cut into 6 separate scrolls, and place in a 20 cm spring form cake tin, with the cut edges facing up.
This dough can be rolled thinner and scrolls can be made smaller and placed in small patty pans.
Bake for larger scrolls 20-25 minutes and the smaller ones for 12 – 15 minutes or until scrolls are golden on the top.
These are best frozen whilst fresh sealed in zip top bags.
If placed in the lunch box whilst frozen they will be perfect when consumed at recess or lunch.
Helpful Hints
- Any suitable ingredient such as Nutella can be used in place of Vegemite.
Vegemite and Nutella are trademarked by the manufacturers.
