Crusty Cheese and Mustard Damperettes |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Damper is a traditional hard crusted Australian bread. This recipe makes 14 individual mini Dampers, or Damperettes. The recipe comes from the Australian Women’s Weekly cookbook “Muffins, Scones and Breads”. NOTE: Australian chefs use a larger tablespoon measure so they will only need 2 tbsps of ready-made seeded or grainy mustard. Ingredients:
600 g self-raising flour, sifted |
1 teaspoon dry mustard |
30 g butter (plus extra for greasing) |
500 ml milk (approximately) |
30 g butter |
2 1/2 tablespoons ready-made grainy mustard |
1/2 teaspoon cayenne pepper |
120 g fresh parmesan cheese, coarsely grated |
Directions:
1. Pre heat oven to 450F / 220C /gas mark 6.
2. Sift flour and mustard powder into a large bowl and rub in the butter.
3. Stir in enough milk to mix to a soft, sticky dough.
4. Turn dough onto a floured surface, knead until smooth.
5. Press dough out to about 1.5cm thickness; cut into 7cm rounds.
6. Place rounds onto greased baking trays, positioning them so that they are just touching.
7. Make the topping by melting the butter in a small pan, then remove from heat and stir in remaining topping ingredients; spread topping over the Damperettes.
8. Bake for about 15 minutes.
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