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South African Biltong Scrolls



10 portion(s)


  • 300 g lukewarm water
  • 2 tsp dried yeast
  • 20 g olive oil
  • 1 pinch salt
  • 500 g bakers flour
  • 150 g grated biltong
  • 200 g Grated Cheddar Cheese


  • 300 g Biltong
  • 200 g Cheddar cheese
  • 100 g Parmesan cheese
  • 60 g Baby Spinach Leaves

Recipe's preparation

  1. Preheat the oven to 200 degrees

    Prepare your baking pan or tin (I use my pizza tray, with a spray of oil)

    Using slightly frozen biltong, cut into small pieces & then grate for 3 secs, speed 5 - repeat if necessary

    Set aside

    ** Don't overgrate as you don't want a powder consistency **

    Cut cheddar into 3cm cubes & grate for 5 secs, speed 5

    Without cleaning the bowl, add the water, yeast, salt & flour into the mixing bowl & combing for 6 secs / speed 6

    Add the biltong to the dough mix

    Knead for 1 min

    Turn dough out onto the Thermomat & allow to prove for at least 15 minutes

  2. Toppings
  3. To make the scrolls, shape into a rectangle onto your thermomat

    Make sure the dough is not rolled out too thin

    place the toppings in three strips. One biltong, one spinach & combine the two cheeses

    Using your thermomat, roll into a long roll, squeezing the ends so the toppings don't fall out.

    Using a piece of floss (never mind if it's minty - you won't taste it tmrc_emoticons.)

    place around the roll & then pull together, cutting it finely without squashing it

    Place each scroll onto your prepared baking tray

    Bake for 20 mins, or until the scrolls are golden brown 


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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