Recipe

Rosemary damper

Give your regular damper a herbal lift with this cheesy rosemary version. Serve it as a snack, or alongside your favourite hearty soup.

Sep 30, 2010 2:00pm
  • 1 hr 5 mins cooking
  • Makes 1 Item
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Ingredients

Rosemary damper
  • 60 gram butter
  • 1布朗洋葱(150克)、切碎的细
  • 2 tablespoon finely chopped fresh rosemary
  • 3 cup (450g) self-raising flour
  • 1 cup (125g) grated tasty cheese
  • 1 1/4 cup (310ml) water, approximately

Method

Rosemary damper
  • 1
    Melt 15g of the butter in small frying pan. Cook onion, stirring over medium heat about 2 minutes or until onion is soft; cool.
  • 2
    Sift flour into large bowl; rub in remaining butter. Stir in onion mixture, rosemary and 2/3 cup of the cheese; make well in centre. Stir in enough of the water to mix to a soft dough; knead on lightly floured surface until smooth.
  • 3
    Place dough onto greased oven tray; pat into 16cm circle. Using sharp knife, cut 1cm deep cross in top of dough. Brush with a little extra milk; sprinkle with remaining cheese.
  • 4
    Bake, uncovered, in moderate oven about 40 minutes or until damper is golden brown and sounds hollow when tapped.

Notes

Damper can be made 3 hours ahead and stored at room temperature, or frozen up to 2 months.

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