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.