2 tablespoons reduced-fat spread (I used Olivani Lite)
2 cups self-raising flour
4 tablespoons grated edam cheese
1 teaspoon dried sage
1/2 cup calcium-enriched trim milk
1/2 cup water
1/3 cup chutney
extra grated cheese
Step 1 Preheat oven to 220°C. Process or rub spread into flour with your fingertips to form fine crumbs. Add cheese and sage. Add liquids and process or lightly mix to form soft dough.
Step 2 Lightly knead dough on a well-floured surface and shape into about 8 small loaves. Spread chutney on tops and add a sprinkle of grated cheese.
Step 3 Place dough on a greased baking tray and bake for 15 minutes. Reduce temperature to 180°C and cook a further 10 minutes until bread is golden.