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Vegemite scrolls (v)

Adapted from Johanna's cheesemite scones.
Makes 8 - 10 scrolls.

Original post (with pictures) here.

2 cups self-raising flour, plus extra for dusting
Pinch of salt
40g non-dairy spread (I used Nuttelex)
1 cup non-dairy milk (I used unsweetened almond)
2 tbsp vegemite
1 tbsp nutritional yeast (or more to taste)

1. Preheat your oven to 220'C.
2. In a large bowl, combine the flour and salt and then rub in the non-dairy spread with your fingers.
3. Make a slight well in the middle of the flour mixture, then add the milk. Mix through with a knife until well combined.
4. Place a sheet of non-stick baking paper on your kitchen bench (the baking paper should be slightly larger in size than a regular baking tray). Sprinkle generously with flour, then transfer the scroll mixture to the baking paper.
5. Knead the mixture briefly, then shape the dough into a long rectangle ~1 cm thick. Spread the vegemite in the middle of the rectangle, covering as much of the surface as possible. Sprinkle the nutritional yeast over the vegemite.
6. Roll the scroll up using the longer side; I rolled the back side up, then the front side, and joined them in the middle. Flip over before baking if necessary, to hold the roll together.
7. Transfer the baking paper with your scroll to a baking tray, and bake for approximately 20 minutes or until golden. Allow to cool before slicing to serve.