Method

• 1.
  Preheat oven to 180°C. Line a baking tray with baking paper. Place Vegemite and softened butter in a small bowl and beat to combine. Set aside.

• 2.
  Place flours and 1 tsp sea salt flakes in a large bowl. Add chilled butter, and mix using a butter knife (there will be lumps of butter, this is ok). Stir in 75g cheddar, then add milk, and using a butter knife, mix to form a soft, shaggy dough. Turn onto a lightly floured surface and knead lightly until just smooth (don’t overwork the dough).
• 3.
  Press or roll out to a 20cm square and spread with Vegemite mixture. Scatter with remaining 50g cheese, then fold into thirds and place on prepared tray.
• 4.
  Dip a large sharp knife in flour and cut dough into triangles, leaving the square shape intact. Brush top with milk, scatter with extra cheese and bake for 35-40 minutes or until golden brown. Cool for at least 15 minutes. Serve warm with extra cheddar slices.