Name: Rosemary damper
Cook time: 65 min
Total time: 65 min
Ingredients: 60 gram butter; 1 brown onion (150g), chopped finely; 2 tablespoon finely chopped fresh rosemary; 3 cup (450g) self-raising flour; 1 cup (125g) grated tasty cheese; 1 1/4 cup (310ml) water, approximately

Ingredients

60 gram butter

1 brown onion (150g), chopped finely

2 tablespoon finely chopped fresh rosemary

3 cup (450g) self-raising flour

1 cup (125g) grated tasty cheese

1 1/4 cup (310ml) water, approximately

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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