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Small tomato & olive dampers
Small tomato & olive dampers
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Ingredients:
  • Melted butter, for greasing
  • 525g (3 1/2 cups) self-raising flour
  • 6.00 gm baking powder
  • Pinch salt
  • 50g (2 1/2 tbsp) butter, at room temperature, cubed
  • 1 300g can tomato soup
  • 125ml (1/2 cup) milk
  • 100g (1/2 cup) pitted, chopped kalamata olives
Instructions:
  • Preheat oven to 220°C and lightly grease 2 baking trays with melted butter.
  • Combine the flour, baking powder, and salt in a large bowl. Use your fingertips to blend in the butter until the mixture resembles fine breadcrumbs.
  • Combine the soup, milk, and olives with the flour mixture using a round-bladed knife, gently cutting until just combined. Avoid overmixing. Use your hands to bring the slightly sticky dough together.
  • Transfer the dough onto a lightly floured surface and gently knead until smooth. Separate into 8 portions, shape each into a round, and place on greased trays. Flatten the rounds to 9cm in diameter using your hands. Make a cross on the top of each round with a small sharp knife. Bake in a preheated oven for 15-20 minutes until the dampers are golden and sound hollow when tapped on the base.

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