- 2 cups self-raising flour, plus extra for dusting
- 80g butter, chilled, chopped
- 2 teaspoons caster sugar
- 2/3 cup milk
- 2 tablespoons Vegemite
- 1 cup grated tasty cheese
Preheat oven to 220C/200C fan-forced. Grease a 12-hole (1/3-cup-capacity) muffin pan.
Process flour, butter and sugar in a food processor until mixture resembles fine crumbs. Transfer to a bowl. Make a well. Add milk. Season with salt and pepper. Stir with a butter knife to form a sticky dough. Turn out onto a well-floured surface. Knead gently. Using a floured rolling pin, roll out to form a 20cm x 40cm rectangle.
Spread dough with Vegemite, leaving a 1cm border. Sprinkle with cheese. Roll up dough from 1 long edge to enclose filling. Trim ends. Cut into 12 equal slices. Place, cut-side up, into holes of prepared pan.
Bake for 15 to 20 minutes or until golden and just firm to the touch. Stand in pan for 5 minutes. Carefully transfer to a baking paper-lined wire rack. Serve warm or cold.