Herb gluten free dampers

Ok these aren’t traditional dampers, which are made with plain flour and water, they are actually more of a cross between a scone and a damper, but I was bored….

3 cups gluten free self raising flour;

2 tsps xanthan gum;

A good pinch of salt;

1 tsp dried chives;

1 tsp crumbled dried rosemary;

1 tsp dried parsley;

100g butter, chopped finely;

1 cup of milk (you might need more as some GF flours are dry, use extra if you need it);

Extra milk to brush;

Extra butter for later – when they’re hot!

Preheat your fan forced oven to 190 celcius. Put all the dry ingredients in a large bowl, drop the butter in and rub it through with your fingers until all the butter is rubbed in.

Make a well in the centre and pour in the milk, using a round bladed spatula or knife until the milk is stirred through and the mixture resembles a dough.

Turn onto a well floured board and knead for a minute or so to ensure all flour is mixed through, cut into four and form each quarter into a ball, place on a greased baking tray and flatten with the ball of your hand until the ball resembles a very thick pancake.

Bake for about 25-30 minutes or until the tops are lightly browned. Cut and eat with lots of butter melting in.

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