Australian Rosemary Damper

“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.”
READY IN:
55mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

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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