1 3?4 cups white self-raising flour, plus extra for dusting
3 Weet-Bix wheat biscuits, finely crushed
Filling
2 – 3 Tbsp Marmite
1 cup grated edam cheese
Method
Preheat oven to 190°C (370°F). Line an oven tray with baking paper.
To make the dough, combine yoghurt, oil and water in a bowl and stir well. Add flour and Weet-Bix wheat biscuits and stir again. Use your hands to knead mixture in the bowl for about a minute to create a soft and pliable dough.
Lightly dust bench and top of dough with a bit of extra flour. Roll dough into a 24 x 40cm rectangle. With a long edge closest to you, thinly spread Marmite over dough, leaving 2 cm clear on the opposite long edge.
Top dough with cheese and roll away from you to enclose filling, pinch the seam to seal. Slice into 12 rounds with a sharp knife and place cut-side down on the prepared tray.
Bake 18 – 20 minutes, until golden and cooked through. Cool on tray for 5 minutes then move to a rack to cool completely, serve warm or at room temperature.
Nutritional information
Per Serving
Energy (kJ)
775
Energy (Cal)
185
Protein (g)
10
Fat (g)
9
Saturated Fat (g)
5
Carbohydrate (g)
15
Sugars (g)
2
Dietary Fibre (g)
2.3
Sodium (mg)
392
Potassium (mg)
179
Iron (mg)
3.1
Calcium (mg)
242
Our Tips
Dough consistency can be impacted by the weather! If your dough is too dry after kneading add a spoonful of water – if too wet, a spoonful of flour.
Marmite thickness is highly personal – use more or less to taste.
Dough can also be used to make pizza or jam scrolls.
