Baked Sham Tear & Share Christmas Tree

*we’ve vegan-ised/adapted this recipe from Jamie Oliver’s camembert Christmas tree, linked here.


  • 800g strong bread flour, plus extra for dusting
  • 1 x 7 g sachet of dried yeast
  • 2 x Shamemberts
  • ½ a bunch of fresh rosemary
  • 3 cloves of garlic
  • Vegan butter


Add the flour, yeast and a tsp of sea salt into a large bowl and mix together. Gradually pour in 500ml of water and mix together until this comes together as a ball of dough. Cover and leave in a warm place for an hour and a half (until this has doubled in size). Then, divide the dough into 3 and then make 12 balls from each section of dough, meaning you have 36 rolls.

Line a large baking tray with baking paper and dust with a little flour. Using foil, measure around one of the shamemberts to create a foil ‘holding place’ in the middle of your Christmas tree, as the cheese will take less time to cook. Once your bread has been rolled, place these around the foil holding place, building out in the shape of a Christmas tree. Cover again and let this prove for another hour in a warm place.

Preheat the oven to 180°c. Brush the bread with melted butter and the garlic, finely chopped. Place in the middle of the oven for 10 minutes. After 10 minutes, add your Shamembert to the spot you left for it in the middle of your Christmas tree and pierce the top a couple of times with a sharp knife. Add some fresh rosemary and a little extra garlic to your shamembert. Place another Shamembert in the oven on a different tray at the same time, so you have plenty of cheese for dipping!

Bake for another 10-15 minutes, or until the Shamembert is golden and gooey and the bread has risen and is nice and golden.

 Baked Sham Tear & Share Christmas Tree

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