Mini Herb and Parmesan Dampers

Sep 29, 2021
1 min read

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.