Wellbeing

HAM AND CHEESE SCROLLS

Soft, buttery ham and cheese scrolls packed with flavour – great for lunch boxes, snacks or a cosy weekend treat. 

Ingredients 

3/4 cup (185ml) milk, slightly warmed 

2 tsp (7g/1 sachet) dried yeast 

2 tsp caster sugar 

3 cups (450g) plain flour 

1 tsp salt 

1 tsp onion powder 

2 eggs 

200g unsalted butter, chopped, softened 

Flour, extra, to dust 

150g shredded ham 

2 cups (240g) coarsely grated vintage cheddar 

Nutritional information 

Average per serve: Energy: 1582 kJ/378 Cals (18%), Protein: 13g (26%), Fat: 23g (33%), Sat Fat: 14g (58%), Carb: 30g (10%), Sugar: 3g (3%), Dietary Fibre: 1g (3%), Sodium: 515mg (22%). 

Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs. 

Method 

Step 1 

Combine milk, yeast and sugar in a small bowl. Set aside for 5 mins or until frothy. 

Step 2 

Place flour, salt and onion powder in the bowl of an electric mixer with a paddle attachment. Make a well in the centre. With the motor running, add eggs and yeast mixture. 

Step 3 

Knead on low speed for 2-3 mins or until a soft dough forms. 

Step 4 

Add butter, 1 piece at a time, until well combined. 

Step 5 

Knead for 2-3 mins or until smooth. (Alternatively, combine the ingredients in a large bowl.) 

Step 6 

Cover with a damp tea towel. Set aside for 1½ hours or until the dough doubles in size. 

Step 7 

Preheat oven to 170°C (150°C fan-forced). Grease a 20cm x 30cm lamington pan. 

Step 8 

Use your fist to punch down the dough. Turn onto a floured work surface and dust with extra flour. Roll out dough to a 2cm-thick, 30cm x 40cm rectangle. 

Step 9 

Sprinkle with ham and 1½ cups (180g) cheddar. 

Step 10 

Starting from 1 long end, roll up dough to form a log. Cut into 12 equal pieces. Place scrolls, cut sides up, in prepared pan. Cover and set aside for 20 mins to rise slightly. 

Step 11 

Sprinkle scrolls with the remaining cheddar. Bake for 30-40 mins or until puffed and golden. Set aside for 10 mins to cool. Serve warm or at room temperature.

MIXED LUNCHBOX

MARIST BRASS

Does your child love music?

We’re excited to share some fantastic opportunities that build on the amazing skills students are already developing in our Arts curriculum!

Brass Workshops will commence today (Monday) during Break 2 thanks to our partnership with Marist Brass Band. Open to all interested Year 4–6 students, and instruments are provided for the rest of the term!

Next week, Years 3–6 will also be invited to sign up for the St Liborius Choir during Break 2 next Wednesday.

And for our younger students, a Junior Singing Club is coming soon — stay tuned!

Some wonderful opportunities for young musicians to grow, learn, and try something new.