Recipe

crusty cheese and mustard dampers

These crusty cheese and mustard dampers are best served piping hot, straight from the oven. They are the perfect on their own or alongside a steaming bowl of hot soup and will fill your kitchen with the most delicious aroma.

May 31, 2011 2:00pm
  • 15 mins cooking
  • Makes 14 Item
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Ingredients

crusty cheese and mustard dampers
  • 4 cup (600g) self-raisingflour
  • 1 teaspoon dry mustard
  • 30 gram butter
  • 2 cup (500ml) milk,approximately
Topping
  • 30 gram butter
  • 2 tablespoon seeded mustard
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 cup (120g) coarsely grated parmesan cheese

Method

crusty cheese and mustard dampers
  • 1
    Sift flour and mustard into large bowl, rub in butter. Stir in enough milk to mix to a soft, sticky dough.
  • 2
    Turn dough onto floured surface, knead until smooth. Press dough out to about 1.5cm thickness, cut into 7cm rounds. Place rounds, just touching, onto greased oven trays; sprinkle with topping.
  • 3
    For topping, melt butter in small pan, remove from heat, stir in remaining ingredients.
  • 4
    Bake in hot oven about 15 minutes.

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