Cheesy Spinach Damper Behind Rosemary Butter

'Damper is not quite as Aussie as food can get, and this is my cordial likable of green and gold the lighthearted spinach and crisp cheese crust make it spread and taste fantastic! Its best served warm, and is firm for an Australia Day lunch.' - Georgia Barnes

The ingredient of Cheesy Spinach Damper Behind 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 improvement extra for brushing
• 1 garlic clove crushed
• 105g 1 1 4 cups harshly roughly grated vintage cheddar
• 1 tbsp finely chopped spacious rosemary

The Instruction of cheesy spinach damper behind rosemary butter

• preheat oven to 200c 180c fanatic addict forced line a baking tray behind baking paper
• place the flour and 50g butter in a food processor season well process for 10 20 seconds until the mix resembles fine crumbs accumulate the spinach milk garlic and 1 cup cheddar process until incorporation combination comes together in a soft dough use damp hands to transfer to a well floured surface knead until smooth involve concern into a 2 3cm thick disc considering straight sides this helps it rise place approximately prepared tray use a lightly floured knife to score 8 wedges very nearly 1cm deep
• brush dough when a little milk and sprinkle in the same way as long lasting 1 4 cup cheese season bake for 25 30 minutes or until golden brown and the bottom sounds hollow later than tapped
• intensify rosemary and unshakable 100g butter in a bowl season support in the manner of indulgent damper and toppings of your unusual see notes if using

Nutritions of Cheesy Spinach Damper Behind Rosemary Butter

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