SERVES 6-8 | PREP 5 MINS | COOKING 30 MINS | VEGETARIAN
It's always wonderful to rediscover a recipe you haven't used for a while. I made this quite a bit when we lived in PNG because I always had the ingredients in the pantry. This damper is an awesome addition to any meal, and the mustard honey butter really makes it.
At our recent Food Club, I found this recipe in my list of old favourites, and thought, why not? You see, the theme was Food For Gifts. We had one for the table to eat, and another packaged up to give as a gift to fellow foodie. It was a fabulous idea (and fabulous inspiration for the lead up to Christmas)!
I made a big one for our meal, and then a mini-version in a basket with a small jar of the mustard honey butter.
So, here it is. And it's so easy too.
2 1/2 cups sr flour
2 tsp wholegrain mustard
70g tasty cheese, grated
1/3 cup herbs (chives, parsley, dill)
1 cup milk
1 Preheat moderate oven. Line baking tray with paper. Process flour, mustard, salt and butter until it resembles fine breadcrumbs. Transfer to large bowl.
2 Stir in cheese and herbs. Make well in centre and add milk and mix with knife until mixture comes together. Add milk if required. Do not over mix or mixture will be tough.
3 Turn out dough onto a lightly floured surface. Knead until smooth. Shape into disc. Place on baking tray. Using a knife, score lines about 1cm deep on top of damper to divide into 6 or 8. Bake for 30 minutes or until skewer inserted comes out clean.
4 To make mustard honey butter mix 125g softened butter, 2 tbsp wholegrain mustard, 2 tbsp honey until combined.
This platter is delicious served with antipasto ingredients on a giant wooden chopping board. Very rustic. And delicious!