Herb and Chive Damper
Damper is a really quick, simple alternative to making bread. I found this recipe using chives and parsley at taste.com. And my little green vegie hater didn’t even bat an eyelid at the obvious pieces of parsley and chives. This is best eaten warm, but can be eaten cold. It can also be stored in an airtight container for a day or two and reheated in the microwave.
An Australian favourite - damper - with chives and parsley.
- 1 1/2 cup Plain flour
- 1 1/2 cup Wholemeal Plain Flour
- 6 teaspoons Baking powder
- 1 teaspoon Salt
- 1/3 cup Parsley (roughly chopped)
- 1 bunch Chives (finely chopped)
- 80g Butter (cold, cubed)
- 1 cup Milk (room temperature)
- extra Plain flour (for kneading and dusting)
||Preheat the oven to 200 C. Line a large baking tray with baking paper. |
||Sift the flours, salt and baking powder into a bowl. Stir in the parsley and chives. |
||Add the butter, and using your finger tips, rub it into the flour mixture until it resembles fine breadcrumbs. |
||Make a well in the centre of the flour mixture and add the milk. Mix gently until it starts to come together. Add extra milk if necessary. |
Turn the dough onto a lightly floured board and knead lightly. Shape into a 2cm thick round and place on the prepared tray.
Using a sharp knife score the dough into 8 wedges, then dust lightly with a bit of flour. Bake for 20 to 25 minutes or until the damper is light and golden and sounds holllow when tapped on the base.
Low chemical / Failsafe
Traditional Australian damper was made by stockmen, drovers, swagmen and others who travelled and lived in the bush. It was cooked in the ashes of a camp fire and the traditional ingredients were what they could carry with them - flour, salt, water, and sometimes milk.
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