Cheesy Spinach Damper With Rosemary Butter

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'Damper is about as Aussie as food can get, and this is my kind of green and gold - the fresh spinach and crisp cheese crust make it look and taste fantastic! It's best served warm, and is perfect for an Australia Day lunch.' - Georgia Barnes

The ingredient of Cheesy Spinach Damper With Rosemary Butter

• 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

The Instruction of cheesy spinach damper with rosemary butter

• 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

Nutritions of Cheesy Spinach Damper With Rosemary Butter

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