Ingredients
2 tbsp Vegemite
1 tbsp BioButtery, plus 150g chilled BioButtery (coarsely grated)
225g self-raising flour
225g wholemeal self-raising flour
125g BioCheese Cheddar Shred
350ml almond milk, plus extra to brush
Method
Preheat oven to 180 Degrees Celsius. Line baking tray with baking paper. Combine Vegemite and 1 tbsp BioButtery in a small bowl and set aside.
Place flours, 1 tsp sea salt flakes and 150g chilled BioButtery in a large bowl and mix. Stir in 75g BioCheese Cheddar Shred, then add almond milk and combine.
Place onto a lightly floured surface and knead lightly until smooth.
Press/ roll out to a 20cm square and spread with Vegemite mixture. Scatter with remaining 50g BioCheese Cheddar Shred, then fold into thirds and place on prepared tray.
Dip a large knife in flour and cut dough into squares. Brush top with almond milk, scatter with additional BioCheese Cheddar Shred and bake for 35-40 minutes or until golden brown.
Leave to cool for at least 15 minutes. Serve warm.
Enjoy!