Prep Time

10 mins

Cooking Time

25 mins



Ready in a jiffy, our mini loaves can be the base of a light lunch or used as canapés when guests arrive. Our Egmont Cheese is perfect in baked treats, and goes well with the hearty flavours of olives and sundried tomatoes.


  • 4 cups self-raising flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ cup chopped black olives
  • 10 sun-dried tomatoes, sliced
  • 1 spring onion, finely sliced
  • 1 cup grated Mainland Egmont Cheese
  • 50g Mainland Unsalted Butter, grated
  • 1 ½ cups Anchor Blue Milk
  • Spray olive oil 



  1. Pre-heat oven to 190℃ and spray a tray of mini loaf tins with olive oil spray.
  2. Sift flour, baking powder and soda into a large bowl.
  3. Add chopped olives, sundried tomato slices, spring onion and cheese and toss together.
  4. Stir in grated butter and milk and mix briefly to form a soft dough.
  5. Spoon into lightly greased and lined mini loaf tins and top each with a little extra grated Mainland Egmont Cheese.
  6. Bake for 15-20 minutes or until puffed, golden and cooked in the centre.