Australian Rosemary Damper |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Damper is best served hot with butter. Cooked damper can be frozen for two months. This came from Australian Women's Weekly - Cooking with Herbs. Ingredients:
15 g butter |
1 medium onion, chopped |
3 slices bacon, chopped |
3 cups self-rising flour |
45 g butter, extra |
2 tablespoons fresh rosemary, chopped |
1 cup sharp cheddar cheese, grated |
1/2 cup milk |
3/4 cup water, approx |
Directions:
1. Melt butter in small frying pan, add onion and bacon, stir over medium heat for about 2 minutes or until onion is soft; cool.
2. Sift flour into large bowl, rub in extra butter. Stir in onion mixture, rosemary and 2/3 cup of the cheese.
3. Make a well in the centre.
4. Stir in milk and enough water to mix to a soft dough.
5. Knead on lightly floured surface until smooth.
6. Place dough onto greased cookie sheet, pat into 16cm (about 6 1/2 ) circle.
7. Using sharp knife, cut a cross into top of dough about 1 cm (1/2 ) deep.
8. Brush with a little extra milk, sprinkle with remaining cheese.
9. Bake at 350 degrees for about 40 minutes or until damper is golden brown and sounds hollow when tapped with finger.
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