makes
8
prep
10 minutes
cook
20 minutes
difficulty
Easy
makes
8
serves
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 2 tbsp butter, melted, plus extra for greasing
- 300 g (2 cups) self-raising flour, plus extra for dusting
- pinch of salt
- 250 ml (1 cup) whole (full-fat) milk, plus 1 tbsp for brushing
- 2 tbsp Vegemite, softened
- 200 g (1⅔ cups) coarsely grated Cheddar cheese
Cooling time: 10 minutes.
Instructions
- Preheat the oven to 180°C. Grease a baking sheet with butter and line with baking (parchment) paper.
- Combine the flour and salt together in a bowl. Add the melted butter and milk and stir until the mixture starts to clump together. Tip onto a floured work counter and knead briefly to form a smooth ball of dough. Roll the dough into a rectangle roughly measuring 30 x 20 cm, with the long end nearest you.
- Spread the Vegemite over the dough, leaving a 2-cm border from the edges, then sprinkle three-quarters of the cheese over the Vegemite. Use the end nearest you to firmly roll the dough into a log, then cut into 8 equal portions. 4. Put the dough pieces, cut side down, onto the prepared sheet, brush with the milk and sprinkle over the remaining cheese.
- Bake in the oven for 20 minutes, or until risen and golden. Leave to cool for 10 minutes before serving.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.