170g butter, chopped

375g (2 1/2 cups) plain flour

2 tsp baking powder

1 tsp salt

250ml (1 cup) buttermilk

1 egg, lightly whisked

3 garlic cloves, very finely chopped

2 tbsp finely chopped fresh parsley leaves

2 tbsp finely shredded fresh basil leaves

55g (1/2 cup) pre-grated three cheese blend

Fresh basil leaves, to serve

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Lightly grease and line a 5.5L slow cooker with baking paper.
Melt the butter in a microwave-safe jug on high for about 1 minute or until fully melted.
In a large bowl, whisk together the flour, baking powder, and salt. Make a well in the center and add the buttermilk, egg, and 125ml (1/2 cup) of the melted butter. Stir with a flat-bladed knife until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead gently for 30 seconds until smooth. Divide into 8 equal pieces.
Stir the garlic, parsley, and basil into the remaining melted butter to make the garlic butter coating.
Roll each dough piece into a smooth ball, coat it in the garlic butter, and place it in the slow cooker. Repeat with the remaining dough balls, arranging them close together.
Cover and cook on HIGH for 2 hours or until the dough is cooked through and golden on the bottom.
Sprinkle the cheese evenly over the top, cover again, and cook for a further 30 minutes until the cheese is melted and bubbling.
Top with fresh basil leaves and serve warm, pulling apart each cheesy, garlicky piece.

Add chili flakes or parmesan to the butter for extra flavor.

Use mozzarella, cheddar, or a mix of cheeses instead of three cheese blend.

To bake in the oven: arrange dough balls in a greased tin, bake at 180°C for 25–30 minutes, add cheese, and return to the oven for 5 minutes.

For vegan version: use plant-based butter, milk, and cheese.

Serve with pasta, soup, or as a party snack.