Friday, 13 April 2012

Back to School!

Cheesy-mite scrolls . . . shh don't tell the kids they are healthy!

Before I started my blog earlier this year, I posted this recipe to the Official Thermomix Recipe Community, a great site to find and share TM recipes. My Thermie and I are still separated by several thousand miles :( . . so this was an easy recipe to post this week! 
Rather than use a scone dough, I wanted to use a yeast-based dough to achieve the authentic Cheesy-mite taste. This recipe is based on one by Thermomix Australia. You could also make this by hand or partly in an electric mixer. I've made adjustments to improve the nutrition, so these are both high-fibre and low GI. Luckily Vegemite is available in Hong Kong, but I'm sure Marmite or Promite would also work well. These will be great in the lunchbox on Monday. Enjoy!

Cheesy-mite scrolls
makes 10
150-200g mixed cheeses of choice (e.g. tasty, vintage cheddar, parmesan)
250g white spelt bread flour
250g wholemeal spelt bread flour
¼ cup mixed seeds of choice (e.g. chia, golden flax)
2 tsp dried yeast
40g extra virgin olive oil (EVOO)
good pinch sea salt
300g tepid water
20g butter, melted
1-2 tbsp Vegemite

  1. Make dough by placing flours, seeds, yeast, EVOO, salt and tepid water into TM bowl and mix for 6 seconds on speed 6.
  2. With dial set to closed position, knead for 2 minutes on Interval speed. Place dough in an oiled glass or stainless steel bowl, cover with a clean, damp tea towel and allow to prove in a warm place until doubled. (I used my oven at 40°C for 15-20 minutes).
  3. Meanwhile, cube the cheese and place into TM bowl and chop for 8-10 seconds on speed 8 (or use a food processor or grater)
  4. When dough has risen, pre-heat oven to 220°C. Use a little of the melted butter to lightly grease a rectangular dish.
  5. Sprinkle a surface lightly with flour and roll dough into a large rectangle. Brush with a little melted butter and the vegemite (a silicon brush works well). Next sprinkle almost all of the cheese on the dough being sure to cover all the edges. Carefully roll into a large sausage shape and use a serrated knife to cut into 4cm thick rounds. Turn filling side up and arrange in baking dish next to each other so there are no gaps. 
  6. Brush with a little butter, sprinkle with the remaining cheese. Bake for 15 minutes or until golden brown. Best eaten fresh from the oven or frozen for later, ready to send to school with your happy little vegemites :)


  1. These look delicious! They must also be very flavorful. Great recipe!

    I just discovered your blog and browsed through some of your recipes, they all look scrumptious!

    I really enjoy reading your posts :) you have a new follower!

    Michela from Italy

    1. Hi Michela & thank you! Since adding this recipe to the Thermomix Recipe Community here in Australia, it has inspired quite a following :) I'm not sure if you have tried Vegemite before? But, this recipe is very versatile and would no doubt be delicious flavoured with some gorgeous Italian pesto! I'm a big fan of your home country :)

  2. It's a cold day on Melbourne and these have just warmed up our entire house, Yum!!!

  3. I've just made these! Toooooo yummy. I did grate a zucchini and squeezed out all the moisture and added it to the dough and it worked beautifully!

  4. Just made these and the dough was quite sticky. I used coconut oil instead of EVOO, not sure if that was the wrong move.
    it didn't seem to prove much either, did it for 30mins in over at 40deg.
    any tips .... ??
    I cut them a bit to thick as well, but will know for next time.

    1. Hi there! I haven't tried coconut oil, but it shouldn't have made the difference. Regarding proving time for the dough, you must check that the dough has approximately doubled in mass before you roll it out. The timing I have given is of course only a guide and will depend on your own kitchen conditions :) I hope they still tasted yummy ?

    2. thanks Paula, there were still great!!! will try leaving longer to prove next time :)