Herb Damper
Created by Tisme on January 2, 2025
- Servings: 8
- Prep Time: 15m
- Cook Time: 25m
- Recipe #43993
Ingredients
- 3 cups self-raising flour
- 1 teaspoon salt
- 1/3 cup flat-leaf parsley leaves, roughly chopped
- 1 bunch chives, finely chopped
- 80 grams butter, cubed, chilled
- 1 cup milk, at room temperature
- Semi- sun dried tomatoes, to serve
- Ham, to serve (or cold chicken or meats)
- Salami, to serve
- Gherkins, to serve
- Chutney, to serve
How to Make
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Step 1: Preheat oven to 200°C. and line a large baking tray with baking paper.
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Step 2: Sift flour and salt into a bowl; stir in parsley and chives and using your fingertips, rub butter into flour until mixture resembles fine breadcrumbs.
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Step 3: Make a well in the center of the dry ingredients and add in the milk; mix lightly with a flat-bladed knife until mixture starts to come together (add a little extra milk if necessary). Turn dough onto a lightly floured board and knead very lightly.
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Step 4: Shape into a 3cm-thick, 20cm (approx 1.5 inch x 8 inch) round and place dough onto prepared tray.
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Step 5: Using a sharp knife, score top of damper into 8 wedges; dust lightly with a little flour.
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Step 6: Bake for 20 to 25 minutes or until damper is light golden and sounds hollow when tapped on base.
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Step 7: Serve damper with semi-dried tomatoes, ham, salami, gherkins and chutney (Or your choice of meats and condiments).
Nutritional Facts
- Serving Size: 1 (93.2 g)
- Calories 245.7
- Total Fat - 10.3 g
- Saturated Fat - 5.9 g
- Cholesterol - 24.9 mg
- Sodium - 399.9 mg
- Total Carbohydrate - 34.2 g
- Dietary Fiber - 5 g
- Sugars - 1.7 g
- Protein - 7.3 g
- Calcium - 61.7 mg
- Iron - 1.8 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.2 mg