Cheese And Marmite Biscuits Recipes

Steps:

• In large bowl combine 1/2 cup fall pupose flour, 1/2 cup whole wheat flour salt, and yeast. Heat water until very warm (120º - 130º F) and dissolve Marmite and butter in it. Stir into the dry ingredients.
• Add enough of the remaining flour to make a soft dough. Knead on lightly floured surface until soft and elastic, about 8-10 minutes. Knead in the cheese.
• Cover; let rest on floured surface about 10 minutes.
• Punch down dough and roll into a 12 X 7 inch rectangle. Starting from the shorter end, roll up tightly like a jellyroll. Pinch the seams and ends to seal them. Place seam side down in an 8- X 4-inch loaf pan. Cover; let rise in a warm draft-free place until doubled in size, about 90 minutes.
• Brush the top lightly with milk. Bake on the middle shelf of a preheated 375º oven for 30-40 minutes or until the bread sounds hollow when tapped on the bottom crust. If the crust is browning too quickly, cover with aluminum foil until finished cooking.
• Remove from pan; let cool on wire rack. Enjoy!

Steps:

• Heat the oven to 200C/180C fan/ gas 6. Unroll the pastry with the longer side directly in front of you. Spread the Marmite over the surface. Tear the spinach over the Marmite and scatter with the cheese, making sure it's evenly spread.
• Tightly roll the pastry away from you (starting from the longer side) to create a long sausage shape, then cut into 12 pieces. Arrange over two baking trays lined with baking parchment, spiral side up, and squash down a little with your hand. Will keep covered and frozen at this stage. Bake for 15-20 mins (or 25 mins if cooking from frozen), until puffed and golden brown.

Steps:

• Heat oven to 220C/200C fan/gas 7 and dust a baking tray with a little flour. Mix the flour and baking powder in a large bowl. Put 1 tsp Marmite in a jug, add the egg and make up to 300ml with the milk. Stir in the oil, then beat really well to dissolve the Marmite.
• Tip 85g of the cheddar into a bowl and mix with the cream cheese and remaining Marmite to make a spread. Toss the rest of the cheese through the flour mixture, then pour in the milk mixture and stir with the blade of a knife until it comes together. (You need to work quickly once you've added the liquid, as it activates the baking powder.) Tip onto a lightly floured work surface and gently knead the mix, taking care not to overwork it, as it will make the scones heavy.
• Press or lightly roll the dough into an oblong about 20 x 25cm. Spread with the Marmite mixture and roll up from the longest side to create a tight, fat cylinder. Pat the ends of the cylinder to straighten them, then slice into 8 pinwheels and put on the baking tray, patting them to make flattish rounds. Bake for 12-15 mins until golden and cooked.
• Leave for a few mins on the tray to allow the cheese centre to harden a little, then transfer to a wire rack to cool. Eat warm or cold. Best eaten on the day they are made.