Quick & Easy

Rosemary damper

Give your regular damper a herbal lift with this cheesy rosemary version. Serve it as a snack, or alongside your favourite hearty soup.
rosemary damper
1 Item
1H 5M



1.Melt 15g of the butter in small frying pan. Cook onion, stirring over medium heat about 2 minutes or until onion is soft; cool.
2.Sift flour into large bowl; rub in remaining butter. Stir in onion mixture, rosemary and 2/3 cup of the cheese; make well in centre. Stir in enough of the water to mix to a soft dough; knead on lightly floured surface until smooth.
3.Place dough onto greased oven tray; pat into 16cm circle. Using sharp knife, cut 1cm deep cross in top of dough. Brush with a little extra milk; sprinkle with remaining cheese.
4.Bake, uncovered, in moderate oven about 40 minutes or until damper is golden brown and sounds hollow when tapped.

Damper can be made 3 hours ahead and stored at room temperature, or frozen up to 2 months.


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