Herb Damper

Herb Damper

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Directions

1.	Preheat the oven to 200 C. Line a large baking tray with baking paper.
2.	Sift the flours, salt and baking powder into a bowl. Stir in the parsley and chives.
3.	Add the butter, and using your finger tips, rub it into the flour mixture until it resembles fine breadcrumbs.
4.	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.
5.	Turn the dough onto a lightly floured board and knead lightly. Shape into a 2cm thick round and place on the prepared tray.
6.	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.

Note

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.