Name: Herb damper
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Ingredients: 450.00 gm self-raising flour; 2.40 gm salt; 82.50 ml flat-leaf parsley leaves, roughly chopped; 1 bunch chives, finely chopped; 80g butter, cubed, chilled; 257.50 gm milk, at room temperature; Semi-dried tomatoes, to serve; Ham, to serve; Salami, to serve; Gherkins, to serve; Chutney, to serve

Herb damper

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Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

Delicious damper – ideal for your Australia Day BBQ!

Ingredients:

450.00 gm self-raising flour
2.40 gm salt
82.50 ml flat-leaf parsley leaves, roughly chopped
1 bunch chives, finely chopped
80g butter, cubed, chilled
257.50 gm milk, at room temperature
Semi-dried tomatoes, to serve
Ham, to serve
Salami, to serve
Gherkins, to serve
Chutney, to serve

Instructions:

Preheat your oven to 200°C and line a large baking tray with baking paper. In a bowl, sift together flour and salt, then mix in parsley and chives. Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs.
Create a crater in the middle of the dry ingredients. Pour in the milk. Gently stir with a flat-bladed knife until the mixture begins to combine (add a splash of extra milk if needed). Transfer the dough onto a floured surface. Knead gently. Mold it into a 3cm-thick, 20cm round shape. Put the dough on the lined baking tray.
Score the top of the damper into 8 wedges using a sharp knife and lightly dust with flour. Bake for 20-25 minutes until the damper is light golden and sounds hollow when tapped on the base.
Top the damper with a delightful selection of semi-dried tomatoes, ham, salami, gherkins, and chutney for a delicious serving.

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