Damper is a really quick, simple alternative to making bread. I found this recipe using chives and parsley at taste.com. And my little green vegie hater didn’t even bat an eyelid at the obvious pieces of parsley and chives. This is best eaten warm, but can be eaten cold. It can also be stored in an airtight container for a day or two and reheated in the microwave.
Herb Damper
Print recipe
| Serves | 8 |
| Prep time | 10 minutes |
| Cook time | 25 minutes |
| Total time | 35 minutes |
| Meal type | Savoury Snack, Side Dish |
| Misc | Child Friendly, Pre-preparable, Serve Cold, Serve Hot |
| Website | taste.com.au |
An Australian favourite - damper - with chives and parsley.
Ingredients
- 1 1/2 cup Plain flour
- 1 1/2 cup Wholemeal Plain Flour
- 6 teaspoons Baking powder
- 1 teaspoon Salt
- 1/3 cup Parsley (roughly chopped)
- 1 bunch Chives (finely chopped)
- 80g Butter (cold, cubed)
- 1 cup Milk (room temperature)
- extra Plain flour (for kneading and dusting)
Directions
Note
Low chemical / Failsafe
Traditional Australian damper was made by stockmen, drovers, swagmen and others who travelled and lived in the bush. It was cooked in the ashes of a camp fire and the traditional ingredients were what they could carry with them - flour, salt, water, and sometimes milk.
