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Ingredients

3 cups self-raising flour
1 teaspoon salt
1/3 cup flat-leaf parsley leaves, roughly chopped
1 bunch chives, finely chopped
80g butter, cubed, chilled
1 cup milk, at room temperature
Semi-dried tomatoes, to serve
Ham, to serve
Salami, to serve
Gherkins, to serve
Chutney, to serve

Method

Step 1 Preheat oven to 200°C. Line a large baking tray with baking paper. Sift flour and salt into a bowl. Stir in parsley and chives. Using your fingertips, rub butter into flour until mixture resembles fine breadcrumbs.
Step 2 Make a well in the centre of dry ingredients. Add milk. Mix lightly with a flat-bladed knife until mixture starts to come together (add a little extra milk if necessary). Turn dough onto a lightly floured board. Knead lightly. Shape into a 3cm-thick, 20cm round. Place dough onto prepared tray.
Step 3 Using a sharp knife, score top of damper into 8 wedges. Dust lightly with a little flour. Bake for 20 to 25 minutes or until damper is light golden and sounds hollow when tapped on base.
Step 4 Serve damper with semi-dried tomatoes, ham, salami, gherkins and chutney

Herb damper

How to make Herb damper

Ingredients

Method