Place flour and butter in a large bowl. Using your fingers, rub in butter until mixture resembles fine crumbs. Add egg and milk. Using a flat-bladed knife, stir mixture until combined. Turn dough out onto a lightly floured surface. Knead gently until dough comes together.
Divide dough in half. Roll each portion between two sheets of baking paper into a 25 cm x 35 cm rectangle.
Spread each rectangle with 1 tblsps of the Vegemite. Sprinkle each with 1 cup of the cheese. Roll up lengthways to enclose cheese. Trim ends. Cut rolls into 2.5 cm slices. Divide slices among prepared pan holes Gently press slices into pan holes.
Cook in a hot oven (200C), swapping trays halfway through, for about 20 minutes, or until golden and cooked. Stand for 5 minutes before serving.
Vegemite scrolls can be served warm or cold.
Recipe Notes
For a change, replace Vegemite with smooth or crunchy peanut butter, tomato chutney, chocolate hazelnut spread or jam. It’s a great after-school snack or lunch box treat.