Name: Vegemite pinwheels
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 2 cup (300g) self-raising flour; 1 tablespoon caster (superfine) sugar; 50 gram (1½ ounce) butter, chopped; 3/4 cup (180ml) milk; 2 tablespoon vegemite; 1 1/4 cup (150g) coarsely grated cheddar cheese

Ingredients

2 cup (300g) self-raising flour

1 tablespoon caster (superfine) sugar

50 gram (1½ ounce) butter, chopped

3/4 cup (180ml) milk

2 tablespoon vegemite

1 1/4 cup (150g) coarsely grated cheddar cheese

Method

1.Preheat oven to 200°C (180°C fan-forced). Oil a 20cm x 30cm (8-inch x 12-inch) slice pan.

2.Combine sifted flour and caster sugar in a medium bowl; rub in butter. Stir in milk, mix to a soft sticky dough.

3.Turn dough onto a floured surface; knead lightly until smooth. Roll dough out between two sheets of floured baking paper to a 28cm x 40cm (11-inch x 16-inch) rectangle. Spread Vegemite over dough; sprinkle with cheese. Starting from a long side, roll dough up firmly; trim ends. Using an oiled serrated knife, cut roll into 12 slices; place pinwheels, cut-side up, in a single layer, in pan. Bake about 30 minutes. Serve pinwheels warm.

Unbaked pinwheels can be frozen for up to a month. Bake them straight from the freezer, adding about 10 minutes to the baking time.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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