/assets/logos/nzwd.svg
Recipe

Walnut and parsley damper

May 30, 2012 2:00pm
  • 15 mins preparation
  • 30 mins cooking
  • Makes 2 Item
    • Print
    Print

Ingredients

Walnut and parsley damper
  • 4 cup self-raising flour
  • 60 gram butter, chopped
  • 1/2 cup grated tasty cheese
  • 1/4 cup chopped walnuts or pecans
  • 1/4 cup chopped parsley
  • 1 cup milk, plus extra for brushing
  • 1 cup water
  • sea salt
  • butter, to serve

Method

Walnut and parsley damper
  • 1
    Preheat oven to 220°C. Lightly grease 2 baking trays.
  • 2
    Sift flour into a large bowl. Add butter, and rub in using fingertips until mixture resembles breadcrumbs. Stir in cheese walnuts and parsley. Season to taste.
  • 3
    Make a well in the centre of the dry ingredients. Add combined milk and water all at once. Using a bread-and-butter knife, mix to a soft, sticky dough.
  • 4
    Turn onto a lightly floured surface. Separate mixture into 2 equal halves. Knead each gently and then press into rounds. Place both rounds on prepared tray. Brush with a little extra milk and sprinkle with sea salt.
  • 5
    Bake for 25-30 minutes, until golden and hollow when tapped on the underside. Serve damper warm, spread with butter.

Notes

Dust work surface with a little extra self-raising flour before kneading. Remember to handle the dough gently, to achieve a tender end result.

The Latest from Food To Love

read more from

/assets/logos/nzwd.svg