Step 1

Preheat oven to 200 degrees Celsius (fan-forced). (See notes)

Step 2

Grease and line a 23cm round, springform baking tin with baking paper, and set aside until needed.

Step 3

Sift the self-raising flour into a bowl.

Step 4

Add the butter and rub into the flour until the mixture resembles breadcrumbs.

Step 5

Add the milk and mix gently until the mixture forms a dough.

Step 6

Knead the dough, on a lightly floured cutting board, until smooth.

Step 7

Roll the dough into a long rectangular shape, about 1 cm thick.

Step 8

Spread the butter and then the Vegemite over the dough, leaving a 1cm border.

Step 9

Grate the cheese before sprinkling it over the Vegemite.

Step 10

Starting from the long edge of the rectangle, roll the dough into a log, about 1 cm thick.

Step 11

Using a sharp knife, cut the roll into 3-4 cm slices.

Step 12

Place the slices, cut side up, into the prepared tin.

Step 13

Bake for 15-20 minutes or until golden. The scrolls will sound hollow when tapped once baked.

Step 14

Leave the scrolls to cool in the tin for 10 minutes. Transfer to a wire rack to cool completely.

Step 15

Preheat oven to 200 degrees Celsius (fan forced). (See notes)

Step 16

Grease and line a 23cm round, springform baking tin with baking paper, and set aside until needed.

Step 17

Weigh the self-raising flour and butter into the Thermomix bowl. Mix for 6 seconds, Speed 6.

Step 18

Add the milk and knead for 2 minutes, Kneading Function.

Step 19

Transfer the dough to a lightly floured cutting board, and work it into a smooth ball.

Step 20

Spread the butter and then the Vegemite over the dough, leaving a 1cm border.

Step 21

Weigh the cheese, roughly chopped into cubes, into the Thermomix and grate for 8 seconds, Speed 8.

Step 22

Sprinkle the grated cheese over the Vegemite.

Step 23

Starting from the long edge of the rectangle, roll the dough into a log, about 1cm thick.

Step 24

Using a sharp knife, cut the roll into 3-4 cm slices.

Step 25

Place the slices, cut side up, into the prepared tin.

Step 26

Bake for 15-20 minutes or until golden. The scrolls will sound hollow when tapped once baked.

Step 27

Leave the scrolls to cool in the tin for 10 minutes. Transfer to a wire rack to cool completely.