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Wednesday, 8 June 2016

Cheesy Mite Scrolls



As I was leafing through 'The Marist Kitchen" a great little cookbook from the Marist Catholic School in Herne Bay, I thought of my great friend Hilary Hall who used to teach there and the wonderful art the students created with her. She would have loved this book and all the effort that went into creating it,

Scattered throughout are lots of photographs of the students tucking happily into the recipes contributed by their families. Lots to choose from but one stood out: The Cheesy Mite Scrolls . Our granddaughters are going to love getting into the kitchen and trying their hand at them.

And if Grandparents want a treat of their own they can easily divide this recipe into thirds .

Cheesy Mite Scrolls come from the Quesnel family and the recipe was passed on from Luc's Grandma.

Marist kids are rugby kids and these are a great favourite after a rippa rugby game. "Twice as delicious as the ones you buy in the local bread shop and brimming full of melted cheese," they write.

Cheesy Mite Scrolls

Ingredients:
3 cups of flour
6 tsp of baking powder ( yes, this is correct even if it seems like a lot)
1/4 teaspoon if salt
75 gm of cold butter
11/2 cups of milk
3/4 cup more or less of grated cheese (or a combination of cheeses you like)
Marmite or Vegemite
extra grated cheese for the top (optional)

Method:
Preheat the oven to 220 degrees C and place baking paper on an oven tray
Add the flour, baking paper and salt to a food processor and process for 1 minute to sift the dry ingredients together

Add the butter and process for about 1-2 minutes until the mixture is crumbly.
With the processor running add the milk and briefly mix together ( do not over mix)
Remove the mixture and knead it into a dough.
Roll the dough into a rectangular shape about 3 cm thick, using a little flour to avoid sticking.

Scoop the vegemite or marmite onto the dough and spread it out thinly.
Sprinkle the dough with the cheese and then roll the dough, from the long side, into a tube. Use a little water to stick the edge to the tube.

Cut it into 2-3 cm slices on the baking tray and sprinkle with a little extra cheese. Bake for 10-15 minutes until they are golden and the melted cheese is bubbling.
They are crispier if left for a minute or two more but be careful not to burn them. Remove from the oven, leave them to cool slightly, then enjoy!

Hints and Tips:
Roll the dough out onto gladwrap so it doesn't stick, makes clean-up a breeze.
They taste better straight from the oven but if you have any left over they are good the next day or even frozen and saved for school lunches.
They can also be heated straight from the freezer.  Put a frozen scroll on a paper towel and microwave on high for about 40 seconds

Variation: 
Make or buy a thick custard and spread all over the dough with a little cinnamon for a sweet treat.

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