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How to make Semi dried tomato cheese damper

Yield = 4
Prep time: 0:15
Cook time: 0:30
Total time: 0:45

Ingredients

  • 3 cups self-raising flour
  • 2 teaspoons salt
  • 125g butter, cubed
  • 280g jar Sandhurst Semi-Dried Tomatoes, drained
  • 1/2 cup grated tasty cheese
  • 1/4 cup finely grated parmesan cheese
  • 1 1/3 cups milk
  • 2 tablespoons sunflower kernels
  • 250g fresh ricotta, to serve
  • 8 thin slices prosciutto, to serve

Method

  • Step 1 Preheat oven to 220°C. Line a baking tray with baking paper.
  • Step 2 Sift flour and salt into a bowl. Using your fingertips, rub butter into flour until mixture resembles fine breadcrumbs.
  • Step 3 Roughly chop 1/2 cup of semi-dried tomatoes. Add to flour mixture with cheeses. Stir to combine.
  • Step 4 Make a well in the centre of dry ingredients. Add 1 1/4 cups of milk. Mix lightly with a flat-bladed knife until mixture starts to come together (do not over-mix or damper will be tough). Turn dough onto a lightly floured board.
  • Step 5 Knead dough lightly. Shape into a 22cm round, 3cm thick disc. Cut a cross in top of damper. Brush with remaining milk. Sprinkle over sunflower kernels. Bake for 15 minutes or until golden. Reduce heat to 180°C. Bake a further 15 minutes or until damper sounds hollow when tapped on base.
  • Step 6 Cut damper into wedges. Spread with ricotta. Top with prosciutto and remaining semi-dried tomatoes. Season with freshly ground black pepper. Serve immediately.