Put on a cuppa and enjoy these tasty mini herb and cheese dampers - they’re perfect for morning or afternoon tea.
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Preheat oven to 180°C. Line a large baking tray with baking paper. Combine the flour and butter in a large bowl. Use your fingertips to rub butter into the flour until the mixture resembles fine crumbs. Add the milk and stir with a round–bladed knife until a soft, but not sticky dough forms.
Turn dough onto a lightly floured surface and knead for 1 min or until smooth. Gently press into a rectangle and top with cheddar, chives and Tuscan seasoning. Fold over the dough and knead for 30 secs or until well combined. Divide dough into 8 even portions. Roll each portion into a ball. Place on lined tray and flatten slightly. Cut a deep cross in the centre of each portion and lightly brush with extra milk.
Bake for 15-20 mins or until golden. Cool slightly. Serve warm.
Serve with butter and chives
COOK. STORE. SAVE.
Use the leftover Tuscan seasoning as a tasty dry rub for meat.
COOK IT RIGHT
Buy it right
For the best result, grab a fresh packet of self-raising flour before making these mini dampers.
Store it right
To keep it fresh, store leftover flour in an airtight container in the pantry.
Cook it right
Don’t overwork the dough – the raising agents in the flour will help it stretch and rise.