Australian Rosemary Damper
At a Glance
- Prep
- 15 minutes
- Cook
- 40 minutes
- Total
- 55 minutes
- Servings
- 4-6 serving(s)
Categories
- Breads
- Australian
- Baked
Allergens
- Milk
- Wheat
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
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.
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Equipment
Small frying pan, large bowl, cookie sheet, knife
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
Instructions
Melt butter in small frying pan, add onion and bacon, stir over medium heat for about 2 minutes or until onion is soft; cool.
Sift flour into large bowl, rub in extra butter. Stir in onion mixture, rosemary and 2/3 cup of the cheese.
Make a well in the centre.
Stir in milk and enough water to mix to a soft dough.
Knead on lightly floured surface until smooth.
Place dough onto greased cookie sheet, pat into 16cm (about 6 1/2") circle.
Using sharp knife, cut a cross into top of dough about 1 cm (1/2") deep.
Brush with a little extra milk, sprinkle with remaining cheese.
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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