Cheese-filled oat damper

SERVES: 6 PREP: 20 minutes COOK: 25 minutes

Ingredients

375g (2 1/2 cups) self-raising flour

80g (1/2 cup) wholemeal spelt flour

1 tsp baking powder

50g (1/2 cup) rolled oats, plus 1 tbsp, extra

30g butter, chilled, chopped 3 tbsp rosemary sprigs, coarsely chopped

Sea salt flakes

375ml (1 1/2 cups) buttermilk, plus 2 tsp extra, to brush 55g (1/2 cup) Philadelphia Grated Philly Mozzarella 100g vintage cheddar, sliced

Method

1. Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper.

2. Combine the flours, baking powder, oats, butter, 2 tbsp of the rosemary and a good pinch of salt in a large bowl. Use your fingertips to rub butter into the flour until mixture resembles coarse breadcrumbs.

3. Make a well in the centre. Add the buttermilk and stir with a flat-bladed knife until the mixture just comes together. Turn on to a lightly floured surface and gently knead mixture to a rough ball. Divide the dough into two portions.

4. Shape each piece of dough into a 16cm disc. Spread 1 disc with the grated cheese and top with the cheddar. Place remaining disc on top and gently press out to a 20-21cm disc, enclosing the cheese. Carefully transfer to prepared tray.

5. Brush the top with the extra buttermilk and use a knife to score deeply into 8 wedges. Scatter with the remaining rosemary and extra oats. Sprinkle with sea salt flakes. Bake for 20-25 minutes or until golden and cooked through and the cheese has melted.