Ingredients

• 2 1/2 cups self raising flour
• 2 teaspoons mustard powder
• 50 g butter
• 70 g tasty cheese, finely grated
• 1/3 cup finely chopped herbs (such as chives, parsley and dill)
• 1 cup milk
• 125 g butter, softened
• 2 tablespoons coarse grain mustard
• 2 tablespoons honey

Instructions

1. Preheat oven to 180'c. Line a baking tray with baking paper. Place flour, mustard, pinch of salt and butter in a food processor. Process until mixture resembles fine breadcrumbs. Transfer to a large bowl. Stir in cheese and herbs. Make a well in the centre. Add milk and mix with a flatbladed knife until mixture comes together, adding more milk if required. Take care not to overmix or damper will be tough.

2. Turn out dough onto a lightly floured surface. Knead until smooth. Shape into a 15cm disc. Place on baking tray. Using a knife, score lines about 1cm deep on top of damper to divide into 6. Dust top with flour. Bake for 30 minutes or until a skewer inserted into the centre comes out clean.

3. Make mustard and honey butter:.

4. Using an electric mixer, cream butter, mustard, honey and salt and pepper until combined. Cut hot damper into 6 wedges and serve with mustard and honey butter.