This delicious recipe adds a cheesy twist to the classic Australian favourite – a guaranteed winner for the whole family.

Combining mouth-watering cheese and fresh spinach, it’s perfect to compliment stews and slow-cooked meals. You can also serve it up alongside a cold roast chicken and a fresh garden salad. Enjoy it warm out of the oven with a generous spread of butter.

Ingredients

• 375g self-raising flour
• 150g butter, chopped
• 1 1/2 cups baby spinach, chopped
• 250ml full-cream milk, plus extra for brushing
• 1 garlic clove, crushed
• 105g coarsely grated vintage cheddar
• 1 tbsp finely chopped rosemary

Method

1. Preheat oven to 200C. Line a baking tray with baking paper.
2. Place the flour and 50g butter in a food processor. Season well. Process for 10 to 20 seconds, until the mixture resembles fine crumbs.
3. Add the spinach, milk, garlic and one cup cheddar. Process until mixture comes together in soft dough.
4. Use damp hands to transfer to a well-floured surface.
5. Knead until smooth. Shape into 2-3cm thick disc with straight sides. Place on prepared tray.
6. Use a lightly floured knife to score eight wedges, about 1cm deep.
7. Brush dough with a little milk and sprinkle with remaining 1/4 cup cheese. Bake for 25 to 30 minutes.
8. Combine rosemary and remaining 100g butter in a bowl. Season. Serve with warm damper.