Recipe by tomoko matsunaga
This is another recipe that I found in the recipe book that bought the other day. It looks so good in the picture and I'll make them one day soon. It would be nice to have with nice and warm soup.
- 2 1⁄2 cups self raising flour
- 2 teaspoons mustard powder
- 50 g butter
- 70 g tasty cheese, finely grated
- 1⁄3 cup finely chopped herbs (such as chives, parsley and dill)
- 1 cup milk
Mustard and honey butter
- 125 g butter, softened
- 2 tablespoons coarse grain mustard
- 2 tablespoons honey
Directions See How It's Made
- Preheat oven to 180'c. Line a baking tray with baking paper. Place flour, mustard, pinch of salt and butter in a food processor. Process until mixture resembles fine breadcrumbs. Transfer to a large bowl. Stir in cheese and herbs. Make a well in the centre. Add milk and mix with a flatbladed knife until mixture comes together, adding more milk if required. Take care not to overmix or damper will be tough.
- Turn out dough onto a lightly floured surface. Knead until smooth. Shape into a 15cm disc. Place on baking tray. Using a knife, score lines about 1cm deep on top of damper to divide into 6. Dust top with flour. Bake for 30 minutes or until a skewer inserted into the centre comes out clean.
- Make mustard and honey butter:.
- Using an electric mixer, cream butter, mustard, honey and salt and pepper until combined. Cut hot damper into 6 wedges and serve with mustard and honey butter.