Cheese and Spinach Wedges to serve with soup

Ingredients

250 g self-raising flour

40 g butter, cubed

125 g Cheddar cheese, grated

100 g spinach leaves, thinly shredded

1 egg, beaten

5 ml Dijon mustard

15 ml garlic and herb seasoning

salt to taste

150 ml milk

How to

Preheat the oven to 200C. Coat a baking tray with non-stick cooking spray.

Sift the flour into a large mixing bowl, add the butter and rub with your fingertips until the mixture

resembles breadcrumbs. Add the cheese and spinach and mix through well. Make a well in the centre of the flour mixture.

Reserve approximately 5 ml egg for brushing the top of bread. In a jug, add remaining egg, mustard,

garlic and herb seasoning, salt and milk, and beat together well. Gradually pour the milk mixture into

the well in the flour mixture and combine to make a soft but not sticky dough.

Sprinkle a little flour onto the work surface and work dough lightly and gently. Pat the dough into

an 18-cm diameter circle, place on a baking tray and partially cut through the dough to form six

wedges. Do not cut right through the dough.

Brush the top of the bread with reserved egg and bake for 15-20 minutes until well risen and golden.

Break the bread into wedges when serving.

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