Lunchbox munches: Cheese and olive scrolls + Anzac bikkies

I’ve been getting adventurous with Sprog 1’s lunchboxes. As regular readers can probably guess, Sprog 2 isn’t an adventurous lunchbox girl, she’s been known to request plain Cruskits for morning tea and buttered bread for lunch.

But Sprog 1 loves being my guinea pig, so here’s what I made her last week. Husband went mad for the scrolls, Sprog 1 preferred the Anzacs.

Recipe: Cheese & olive scrolls

2 cups self-raising flour

1 cup wholemeal self-raising flour

1 pinch salt

50 g butter

375 ml milk

20 green olives, chopped

1 cup grated tasty cheese

METHOD: Preheat oven to 220C. Rub butter through flour. Stir in milk to make soft dough. Knead gently on a lightly floured surface, and then roll to form a 40 cm x 25 cm rectangle. Sprinkle olives and cheese over dough. Roll up along the long side to enclose the cheese. Cut 10 x 4cm pieces from the roll and place close together, cut side up on a greased baking tray. Bake for 15-20 minutes or until cooked and golden.

Recipe: Anzac bikkies

1 cup rolled oats

1 cup plain wholemeal flour

1 cup brown sugar

3/4 cup coconut

125g butter

1 tablespoon golden syrup

1 teaspoon bicarb soda

2 tablespoons boiling water

METHOD: Preheat oven to 160C. Combine oats, sifted flour, sugar and coconut in a bowl. Combine butter and golden syrup and microwave until butter melts. Combine soda and water, add to butter mixture. Stire into dry ingredients. Place heaped tablespoons of the mixture onto baking sheets, 5cm apart. Press down lightly. Bake until golden.