Cheese and herb damper

Anthony Radford | Bendigo Weekly | 26-Aug-2011 9.30



1 tablespoon butter for greasing
80g feta cheese
1 cup grated cheddar cheese
4 sprigs parsley, finely chopped
10 chives, finely snipped
2 cups self-raising flour
200 ml milk
200 ml thickened cream
1/2 teaspoon lemon juice
plain flour, for dusting
2 tablespoons milk, extra

Preheat the oven to 170 C and grease a baking tray with the butter.
Crumble the feta into a mixing bowl. Add the cheddar cheese and herbs and mix well.
Sift the flour into a second bowl and set aside.
Combine the cream, milk and lemon juice and add to the cheese mix and stir well.
Add the milk and the cheese mix to the flour and mix well with your hands. The dough should be very soft and just hold its shape.
Do not overwork the dough or your damper will end up hard.
Dust the bench with a little extra flour and turn the dough out onto the bench. Generously flour your hands, then divide  the dough into nine even-sized balls.
Arrange the balls on a baking tray in three rows of three balls. Place the balls close enough together to be touching each other. Brush the extra milk over the damper with a pastry brush.
Place the damper on the middle shelf of the oven and cook for 20 minutes, or until risen and golden.
Carefully remove the damper from the oven. Allow to cool for five minutes before serving.
The inside of the damper will be a bit doughy but that’s as it should be.


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