- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- Vegetarian
Put on a cuppa and enjoy these tasty mini herb and cheese dampers - they’re perfect for morning or afternoon tea.
- Makes8
- Cook time20 minutes
- Prep time15 minutes, + cooling time
Ingredients
- 1 2/3 cups (250g) self-raising flour
- 25g chilled butter, chopped
- 175ml milk
- 1/2 cup (60g) grated tasty cheddar
- 2 tbs finely chopped chives
- 1 1/2 tsp Tuscan seasoning
- Milk, extra, to brush
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
Step 2
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.
Step 3
Bake for 15-20 mins or until golden. Cool slightly. Serve warm.
Serve with... butter and chives.
Recipe tip
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.
Mini herb and cheese dampers
- Makes8
- Cook time20 minutes
- Prep time15 minutes, + cooling time
Ingredients
- 1 2/3 cups (250g) self-raising flour
- 25g chilled butter, chopped
- 175ml milk
- 1/2 cup (60g) grated tasty cheddar
- 2 tbs finely chopped chives
- 1 1/2 tsp Tuscan seasoning
- Milk, extra, to brush
Description
Put on a cuppa and enjoy these tasty mini herb and cheese dampers - they’re perfect for morning or afternoon tea.
Method
Step 1
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.
Step 2
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.
Step 3
Bake for 15-20 mins or until golden. Cool slightly. Serve warm.
Serve with... butter and chives.