Cheese Whirls


Here is a recipe used during the war as a fun snack… I made these today after I had observed the Remembrance Day silence and while I listened to the full Remembrance Day service from Bridgewater, Nova Scotia, on my local radio station, CKBW. After the service I watched some of the veteran videos which I have on DVD… Please click here for more thoughts on this


  • 12 ounces of plain white or wholewheat flour
  • 4 oz cooking fat/margarine
  • 4 oz strong cheddar cheese
  • 2 eggs (or dried eggs)
  • 1 teaspoon dried mustard powder
  • salt and pepper
  • 3 teaspoons of quick rise dried yeast
  • Marmite (you can buy this British item in Atlantic Save Easy & Superstore in Canada)
  • milk for brushing with


Place all the dry ingredients (except the cheese) in a large bowl and mix together

Break up the margarine and rub in to the dry ingredients

Mix in the grated cheese

Mix in the two beaten eggs

Knead until a dough is formed

Flour your work surface and rolling pin

Break the dough in half

Roll out the dough into an oblong shape about 1/4 inch thick

Spread with Marmite

Roll up into a long swiss roll shape

Slice along with a sharp knife

Place whirls on a greased baking tray

Brush with milk

Place in over at 200 C for about 12-20 mins

Makes about 30!


12 thoughts on “Cheese Whirls

  1. I have been following for a little while and hope to do this in the near future.. however.. i HATE marmite!! lol do you have any suggestions for what else might taste good in this recipe? Thanks!!

  2. HATE MARMITE???!!!! Hehehe

    I bet that grated cheese and some dried herbs on a thin spread of margarine/butter would be nice before you roll it up !!

    C xx

  3. Hiya,

    I make these all the time! my kids love them, but my husband doesn’t like marmite so I use tomato puree instead. I tend to spread half the dough with marmite and the other half with tomato then roll it up that way i don’t have to make 2 batches!


  4. Being an Aussie I made mine with Vegemite and my gosh I kinda inhaled at least 5 while they were still warm out of the oven. SO MORISH!!

  5. Oh my goodness, I didn’t know these existed outside of my house. Everytime I make a pastry dish I use the trimmings to make these, have done for years. It was just a waste nothing idea that came to me one day .I even made them as apéros for My employers when I worked as a cook in a castle for 14 years. They and their guests were in awe of them . And now I know what they are called (•‿•)

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