Recipe: Cheesy spinach damper with rosemary butter
How to Make:
- Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper.
- 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.
- 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.
- Combine rosemary and remaining 100g butter in a bowl. Season. Serve with warm damper and toppings of your choice (see notes), if using.
Time for preparing:
30 min.
Servings:
8
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
