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Tuesday, 22 January 2013
Cheeseymite scones for Australia Day
At this time of year I am filled with the need to make iconic Australian recipes. Every now and again I wake in the night filled with horror that I have never blogged about lamingtons or sponge cake or pavlova. Mind you I have blogged pumpkin scones, chocolate crackles, damper and ANZAC biscuits. And I have told you of my lifetime of eating vegemite and promite. Today I am sharing a recipe for cheeseymite scones that draws on Australian traditions of vegemite and cheese sandwiches.
Julie Goodwin in this month's Australian Women's Weekly. I take my hat off to her for her simple approach to a fiddly recipe. Before telling you about them, I thought I should show you (above) the Bakers Delight cheeseymite scrolls that Sylvia and I love. They are made by rolling up and baking yeasted bread dough with vegemite and cheese. The result is a delicious fluffy savoury scroll.
cheeseymite scrolls with puff pastry. They were delicious but I prefer bread to pastry. I have been meaning to make a yeasted version, but am yet to get around to it. Scones will do me just as well. They are so much quicker than yeast. I have seen scone versions of these sort of scrolls and it seemed a good idea but still fiddly. The genius of Julie's recipe is that it requires folding rather than rolling.
The Faraway Tree. No doubt such practices would not meet health and safety standards in a commercial kitchen. But it gave us a good laugh.
Lastly, I can't mention Australia Day without a note that it means different things to different people, particularly our First Nations people. Aboriginal and Torres Strait Islander people once called it Invasion Day but lately I hear more reference to Survival Day. In this spirit I will leave you with a moving excerpt from an Oodgeroo Noonuccal (Kath Walker) poem, 'A Song of Hope', that I heard in a few speeches late last year:
To our fathers' fathers
The pain, the sorrow;
To our children's children
The glad tomorrow
Some other Aussie posts on Green Gourmet Giraffe:
ANZAC Day and the Biscuit Police
BBQ tofu like an Aussie flood
Memories, BBQs, and Bangers & Mash
Potato salad, freak weather and bushfires
Reconciliation damper, snags and dead horse
Stuffed Pears - in the swag
From Julie Goodwin in the Australian Women's Weekly January 2013
makes 23 small scones
2 cups self raising flour
1/4 tsp salt
40g butter, chopped
1 cup milk (I used soy milk)
2 tbsp vegemite
120g (I cup) grated cheese
Preheat the oven to 220 C and grease an oven tray.
Place flour and salt in a medium to large bowl. Rub butter into flour with your fingertips and then make a well. Pour in milk and mix gently with a knife until it comes together in a sticky dough. Sprinkle with flour and turn out onto a well floured surface. Briefly knead until it comes together. (Mine seemed too sticky both times but with a generous amount of flour it came together ok.)
Pat the dough out (making sure the surface below is well oiled), shaping into an approximate rectangle of between 1 and 1.5cm thickness.. Spread half with 1 tablespoon of vegemite. (The dough is so soft that it is not easy - I found the best way was to dab blobs of vegemite over the dough and use a knife to sort of join them up.) Sprinkle with half the cheese. Fold the plain half over the vegemite and cheese half. Spread the top with vegemite and sprinkle with the remaining cheese.
Cut out scones either using a scone cutter to make circles or a knife to cut squares or triangles. (If making round scones, some of the scones made from scraps at the end will not have cheese and vegemite on top.) Place closely together on greased tray. Bake for 10-20 minutes (I baked mine for 20 minutes). When cooked wrap in a teatowel until ready to eat. Best on day of baking but keeps fine over night.
On the Stereo:
No Earthly Man: Alasdair Roberts