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.