These were very tasty! Light in texture too, which surprised me given descriptions of other damper breads on Zaar. I am an inexperienced baker, and have at least once messed up on flour conversion from metric to U.S. (also on one of Caroline's recipes, sorry) but I was determined not to do it this time. So what I did was check another recipe that recommended 2 1/2 cups flour to 1 cup milk. I measured first, then sifted and added 1 and 1/4 to 1 and 1/2 cups milk to get a damp (and slightly messy) dough. I kneaded with lots of flour, and ended up with 6 damperettes. Cooked for 20 minutes at 400 Fahrenheit (had to compete with another recipe in oven) and they came out perfect. Halved the butter in dough and topping, but kept mustard levels as posted. We each ate 1 damperette for dinner (would have had more if I thought I could afford the calories) and am looking forward to breakfast for the next couple days! Thanks very much Caroline.