Damper is a go to for sharing.
The very Australian damper. Don’t you love it when you find a recipe for it that you know you can make over and over again. Especially with so many variations. And you are confident that everyone will love it. The added bonus, of course, is that you can freeze it too! So you can make ahead for entertaining. Or just make double so that you’ve got some on hand.
Ramping up the flavour.
Basic damper is flour, tiny bit of butter and some water. Milk if you’re lucky. And it’s cooked at a high temperature so that you get the wonderful crust. When you break it open, the middle is soft and just waiting for some butter. Check out the photo below with the wonderful cheesy crust!
Notes about the recipe below.
So, the photo above is another variation on the recipe below. I had some fantastic garlic chives and normal chives just busting in the garden. You can use your imagination and choose what you like, remember. Because if you are going to add in a blue cheese, say, I’d suggest adding sage finely chopped. MMMM.
The basic recipe is the flour, butter, water and milk. Flax seed is wonderful for adding in fibre, which is so essential for our good gut health. (if you click on the link you’ll read about it’s benefits for weight loss!) For that great texture, always use mozzarella (gooey) and the cheddar gives it a lift. But you can swap out the Parmesan for a mild blue, or some goat’s cheese or cow’s feta. If you don’t like sundried tomatoes, chop up some black pitted olives and stir them through. Perfect with an Italian casserole!
Three cheese and sundried tomato damper
Equipment
- round pizza tin
- large mixing bowl
Ingredients
- 3 cups wholemeal plain flour
- 50 g butter
- 1 cup mozzarella cheese grated
- 1/4 cup parmesan finely grated
- 1 cup cheddar grated
- 1/4 cup sundried tomatoes finely chopped
- 1 cup water
- 1/2 cup milk
- 1/2 cup flax seeds
Instructions
- Heat the oven to 180C
- Rub the butter into the flour and then mix in the flax seeds, cheeses and sun dried tomatoes
- Make a well in the centre and add the milk and water. Mix with a flat bladed knife to incorporate evenly
- Shape into about 16 tennis ball sized rolls. You can make two rings (as per the photo) or just make individual rolls in one go.
- Cut a cross into the top of each one and bake for 20 minutes. If they are still a bit too doughy in the middle, they will need another 5 minutes.