What a great way to embrace all things Australian this year! This lovely lemon myrtle damper is perfect with stews and slow-cooked meals, but since it’s probably too hot for that in the middle of summer, you can serve it up alongside a cold roast chook and a fresh garden salad. The damper is basically foolproof and takes hardly any time to whip up. Enjoy it warm out of the oven with butter spread across every bite. Yum!
- 2 cups self-raising flour
- 1/2 teaspoon sea salt
- 50g butter, chilled, chopped
- 1/2 teaspoon dried lemon myrtle
- 3/4 cup milk
- Extra milk, for brushing
- Extra plain flour, for dusting
- Softened butter, to serve
- Preheat your oven to 180C fan-forced.
- Lightly grease a baking tray and set aside. Sift flour and salt into a large bowl. Add butter then, using fingertips, rub butter into flour until mixture creates fine crumbs. Stir in lemon myrtle. Season with pepper. Make a well in centre of flour mixture. Add milk. Stir to form a soft, sticky dough.
- Turn dough out onto a lightly floured surface and knead lightly for 1 minute or until just smooth. Shape dough into 12 small balls.
- Cut shallow slits across the top of each ball to create a pretty finish. Brush with a little extra milk. Dust with a little extra flour.
- Bake for 15 minutes or until rolls sound hollow when tapped on top. Serve warm or at room temperature with butter.