Served warm with soup these rolls will become a regular! Wrap dampers in a clean tea towel to keep them warm for up to 30 minutes. You could replace the pepper with sea salt and rosemary, and the camembert with grated tasty cheese.
Living in a small town on another continent, there are a few dishes I miss. True Japanese cuisine which orignates from somewhere other than a SteakHouse, AUTHENTIC Chinese food, and good old English Damper are but a few. My Lady, being the Goddess She is, worked and worked until She got it right for me. These are biscuits, which taste like the beloved damper of my youth. If you aren’t familiar with damper, it’s a quickbread wrapped in aluminum foil and tossed onto the coals of the fire, usually in the fireplace. The original damper is very easy to make, but to make them as biscuits, took some work and lots of adjustments. I hope you enjoy these very soft, bread-like biscuits. They are NOT “Southern” biscuits, by any means.
Make and share this Cheese and Sage Damper recipe from Food.com.
A twist on the traditional Australian damper bread recipe. Cooking time includes dough resting time.
A great Aussie favourite which incorporates the best Aussie fav….VEGEMITE. I got this recipe from another Aussie Icon…. the A.B.C. You will only need 2/3 stubby, what you do with the rest is up to you!
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