Cheesy damper


Ingredients 10
Servings 8
Time

Ingredients

  • 500
    ml
    self-raising flour
  • 5
    ml
    salt
  • 30
    ml
    butter
  • 125
    ml
    Cheddar cheese, grated
  • 15
    ml
    fresh rosemary, chopped
  • 125
    ml
    milk
  • 80
    ml
    water
  • 15
    ml
    milk, extra
  • 125
    ml
    black pitted olives, sliced (optional)
  • 30
    ml
    extra grated Cheddar cheese
 

Method

 
1. Preheat oven to moderately hot (210 ºC). 2. Brush a baking tray with melted butter or oil, and sprinkle lightly with flour. Sift self-raising flour and salt into a mixing bowl. Add chopped butter. Using fingertips, rub butter into flour until mixture is fine and crumbly. 3. Stir in cheese and rosemary. Combine milk and water; add to dry ingredients with olives if using. Mix to a soft dough with a flat-bladed knife. 4. Turn out onto a floured surface, knead briefly until smooth. Shape into a ball and flatten into a 2 cm thick round. 5. Place dough on prepared baking tray. Using a large knife, score dough deeply into 8 portions. Brush with extra milk and sprinkle with extra cheese. Bake for 25 minutes or until golden brown and crusty.
 

Read more on: bake  |  dairy
 

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