Mini Herb and Parmesan Dampers

These fluffy little rolls are packed with flavour, and are the perfect thing accompaniment to pretty much anything.

Dampers are kind of like an Aussie bush-food version of a scone, originally cooked in a campfire, and only need a couple of ingredients to make them. Like a scone, try not to overwork the dough after you've added the milk- just bring it together, them tip out onto the bench to cut them into shapes.

Recipe- makes 6-8 dampers

Ingredients

450g self-raising flour

100g unsalted butter, chopped into small cubes

5 tbs of chopped fresh herbs (I used a mixture of rosemary, thyme and chives)

30g parmesan cheese

250ml cold milk, plus extra to brush

Preheat oven to 200°C, or 390°F. Line a large tray with baking paper.

Place the flour, butter, and a pinch of salt in a bowl. Use your fingertips to rub the butter into the flour, until it resembles breadcrumbs. Add the herbs and cheese and mix. Make a well in flour mixture, then add the milk. Use a knife to gently bring it together into a shaggy dough. Tip it out onto the bench and lightly press it together into a 3cm thick disc. Use a 7cm cookie cutter to cut the dough into circles.

Arrange discs on the prepared tray, leaving a little bit of room in between for them to grow. Brush dampers with extra milk, and score with a small sharp knife.

Bake for 25 minutes or until golden, or sounding hollow when tapped from underneath. Serve warm.

DIFFICULTY	INGREDIENTS	PREP TIME	COOK TIME
Easy	5 minutes	10 minutes	25 minutes