Australian Rosemary Damper Recipe

Ingredients for Australian Rosemary Damper

• 6 tablespoons butter (2 for frying, 4 for pastry)
• 1/2 cup chopped onion
• 4 slices bacon, cooked and crumbled
• Self Rising Flour
• Fresh Rosemary
• Sharp Cheddar Cheese
• 3/4 cup milk
• 1/4 cup water (approximately)

How to Make Australian Rosemary Damper

1. Melt 2 tablespoons of butter in a small frying pan over medium heat. Add 1/2 cup chopped onion and 4 slices of bacon, cooked until crispy. Stir for about 2 minutes until the onion is softened. Remove bacon and set aside, reserving 1 tablespoon of bacon fat in the pan.
2. Allow the onion and bacon mixture to cool completely.
3. Sift 2 cups of plain flour into a large bowl. Cut in 4 tablespoons of cold butter using a pastry blender or your fingertips until the mixture resembles breadcrumbs.
4. Stir in the cooled onion and bacon mixture, 1 tablespoon chopped fresh rosemary, and 2/3 cup grated cheddar cheese.
5. Make a well in the center of the dry ingredients.
6. Gradually add 3/4 cup milk and enough water (approximately 1/4 cup) to form a soft, slightly sticky dough.
7. Turn the dough out onto a lightly floured surface and knead gently for 2-3 minutes until smooth.
8. Place the dough onto a greased baking sheet and pat into a 16cm circle.
9. Using a sharp knife, cut a cross into the top of the dough, about 1 cm deep.
10. Brush the top with a little extra milk and sprinkle with the remaining 1/3 cup grated cheddar cheese and crumbled bacon.
11. Bake in a preheated oven at 350°F (175°C) for 40-45 minutes, or until the damper is golden brown and sounds hollow when tapped with your finger.