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Ingredients

375g (2 1/2 cups) self-raising flour
150g butter, chopped
1 1/2 cups baby spinach leaves, chopped
250ml (1 cup) full-cream milk, plus extra, for brushing
1 garlic clove, crushed
105g (1 1/4 cups) coarsely grated vintage cheddar
1 tablespoon finely chopped fresh rosemary

Method

Step 1 Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper.
Step 2 Place the flour and 50g butter in a food processor. Season well. Process for 10-20 seconds, until the mixture resembles fine crumbs. Add the spinach, milk, garlic and 1 cup cheddar. Process until mixture comes together in a soft dough. Use damp hands to transfer to a well-floured surface. Knead until smooth. Shape into a 2-3cm thick disc with straight sides (this helps it rise). Place on prepared tray. Use a lightly floured knife to score 8 wedges, about 1cm deep.
Step 3 Brush dough with a little milk and sprinkle with remaining 1/4 cup cheese. Season. Bake for 25-30 minutes or until golden brown and the bottom sounds hollow when tapped.
Step 4 Combine rosemary and remaining 100g butter in a bowl. Season. Serve with warm damper and toppings of your choice (see notes), if using.

Cheesy spinach damper with rosemary butter

How to make Cheesy spinach damper with rosemary butter

Ingredients

Method