Prep 0 mins
Cook 25 mins
Damper is a type of bread. Look up my traditional Australian damper for more info. This is a "gourmet" version and very tasty. You can use ham instead of prosciutto if you wish.
- 2 cups plain flour
- 4 teaspoons baking powder
- 30 g butter
- 1⁄2 cup parmesan cheese
- 1⁄4 cup chopped sun-dried tomato
- 1⁄4 cup choppped prosciutto
- 1⁄4 cup ricotta cheese
- 1⁄4 cup toasted pine nuts
- 2 tablespoons chopped chives
- 1⁄2 cup milk
- 1⁄2 cup water
- Preheat oven to 220 degrees Celsius.
- Sift flour and baking powder into a large bowl and rub in butter.
- Stir in parmesan, tomatoes, prosciutto, ricotta, pine nuts, chives and seasoning.
- Make a well in the centre of the mixture and pour in milk and water.
- Mix quickly using a blunt knife until the dough is soft and sticky.
- Do not over-mix.
- Dust a surface with more SR flour and knead dough lightly and quickly on this surface.
- Pat into a round shape and place on a greased oven tray.
- Glaze with a little milk.
- Bake for 20-25 minutes or until damper is golden and sounds hollow when tapped.
- Serve with butter.
Good damper dale!. The thing I liked the most-apart from the flavour- was that I could make it with things on hands, so I made it with bacon instead of prosciutto, soaked sun dried tomatoes, and buttermilk instead of the ricotta. Very versatile. Only problem I found was it's too easy to eat too much of it.