No matter if you've always loved to cook or you have selected up it as a spare time activity throughout quarantine, we'd see a guess that you simply are on the lookout for new recipes to use out. After all, getting creative in the kitchen is an excellent and satisfying way to spend your time.

We have gathered all the most loved, highest rated Semi sundried tomato & olive damper within our website. It is the very best of the best!

We have piled up the most useful recipes ever. They're our loved, commented and rated 5-star recipes out of our big neighborhood, all in one spot. These apps, mains, desserts and are ensured delicious!

Ingredients

2 1/2 cups self-raising flour
60g butter, chopped
3/4 cup milk
1/3 cup semi-sundried tomatoes, chopped
1/3 cup pitted kalamata olives, sliced
Extra milk, to glaze
Extra butter or olive oil, to serve (optional)

Method

Step 1 Preheat oven to 200C or 180C fan. Sift the flour into a large bowl and add butter. Using your fingertips, rub in the butter until evenly combined.
Step 2 Make a well in the centre and add milk, tomatoes and olives. Mix in with a non-serrated knife until evenly moistened (you may need another tablespoon of milk - no more), then gather the dough together with your hands. Turn out dough onto a lightly floured surface and pat out to a 20cm round.
Step 3 Place onto a lightly floured baking tray, use a knife to deeply score the dough into 8 sections. Brush with extra milk. Bake for 30-35 min until well browned. Transfer to a wire rack to cool slightly. Serve with butter or olive oil for dipping.

Semi sundried tomato & olive damper

How to make Semi sundried tomato & olive damper

Ingredients

Method