Crusty Cheese and Mustard Damperettes

Damper is a traditional hard crusted Australian bread. This recipe makes 14 individual mini Dampers, or Damperettes. The recipe comes from the Australian Women’s Weekly cookbook “Muffins, Scones and Breads”. Recipe posted for Zaar World Tour 2005. NOTE: Australian chefs use a larger tablespoon measure so they will only need 2 tbsps of ready-made seeded or grainy mustard.

• Ready In: 35 mins
• Yields: 14 Damperettes

Ingredients

• 600  g self-raising flour, sifted
• 1  teaspoon dry mustard
• 30  g butter (plus extra for greasing)
• 500  ml milk (approximately)

• TOPPING

• 30  g butter
• 2 1⁄2 tablespoons  ready-made grainy mustard
• 1⁄2 teaspoon cayenne pepper
• 120  g fresh parmesan cheese, coarsely grated

Directions

1. Pre heat oven to 450F / 220C /gas mark 6.
2. Sift flour and mustard powder into a large bowl and rub in the butter.
3. Stir in enough milk to mix to a soft, sticky dough.
4. Turn dough onto a floured surface, knead until smooth.
5. Press dough out to about 1.5cm thickness; cut into 7cm rounds.
6. Place rounds onto greased baking trays, positioning them so that they are just touching.
7. Make the topping by melting the butter in a small pan, then remove from heat and stir in remaining topping ingredients; spread topping over the Damperettes.
8. Bake for about 15 minutes.