Cheezy-mite Damper Scrolls

Makes 8-10 scrolls

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Cheezy-mite Damper Scrolls

Two Aussie classics smooched into one.


  • 2 cups of self-raising flour
  • 1/2 a teaspoon of baking powder
  • a pinch of salt
  • 3 tablespoons of solid, refined coconut oil
  • 1 cup of non-dairy milk, plus extra for brushing
  • Vegemite
  • 100-200 grams of dairy-free cheese, grated (we love BioCheese!)


  1. Preheat your oven to 220 degrees Celsius, and line a biscuit tray with non-stick baking paper.
  2. Sift the flour, baking powder and salt into a large bowl. Using your fingertips, rub the coconut oil into the flour mixture. You're aiming for a rough breadcrumb texture.
  3. Make a little well in the centre and pour in the milk. Gently stir with a knife until the mixture is just barely combined, then turn out onto a floured surface. Gently press the mixture until it just holds together, then pat it into a rectangle shape about 1cm thick. (The bigger your rectangle, the more 'swirls' you'll get in your scrolls).
  4. Spread around 1-2 tablespoons of Vegemite over the dough, then sprinkle with the cheese. Press the cheese in lightly to make it stick to the Vegemite. Starting from a long edge of the rectangle, carefully roll the dough up to make a spiral. Using a very sharp knife, cut 8-10 evenly sized rolls, then place evenly on the lined baking tray.
  5. Bake for around 10-15 minutes, or until puffed and light gold. Leave to cool for a few minutes before tucking in!


    Leave out the Vegemite, replace with 3 chopped spring onions to make Cheese and Onion scrolls. For an added touch, brush the tops with a little extra soy milk and sprinkle over some sesame seeds before baking.

Photo credit: Thank you to Vegemite Australia.

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