2½ cups self-raising flour plus extra for dusting
80 g butter
1 cup finely grated parmesan
3 stalks rosemary, sprigs removed
1¼ cups buttermilk
Extra 1 Tbsp buttermilk
Sea-salt flakes and freshly ground black pepper, to season
- Preheat oven to 200°C. Line an oven tray with baking paper. Put flour in a large bowl. Using fingertips, rub butter into flour until fine crumbs. Add ¾ of the parmesan.
- Finely chop rosemary sprigs and add to flour mixture. Stir until combined. Add buttermilk and, using a flat-edged knife, cut liquid into flour mixture until a dough forms. Turn out dough onto a floured surface and lightly knead. Form dough into an 18cm-round dome shape. Transfer to prepared tray. Brush top with extra buttermilk. Sprinkle with remaining parmesan and season. Bake for 25-30 minutes or until golden and cooked through.