• 20m prep
• 15m cook
• 6 servings

These little dampers take on an Australian twist with the native flavour of lemon myrtle.

Health Score*

LOW

270 calories per serve

Allergens: Recipe may contain gluten, wheat, milk and lactose.

• 2 cups self-raising flour

• 1/2 tsp sea salt

• 50g butter, chilled, chopped

• 1/2 tsp dried lemon myrtle (see note)

• 3/4 cup milk

• Extra milk, for brushing

• Extra plain flour, for dusting

• Softened butter, to serve

INSTRUCTIONS -

• Step 1

  Preheat oven to 200C/180C fan-forced.

• Step 2

  Lightly grease a baking tray. Sift flour and salt into a large bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles 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.

• Step 3

  Turn dough out onto a lightly floured surface. Knead lightly for 1 minute or until just smooth. Shape dough into 6 balls.

• Step 4

  Place on prepared tray. Cut shallow slits across the top of each ball. Brush with a little extra milk. Dust with a little extra flour.

• Step 5

  Bake for 15 minutes or until rolls sound hollow when tapped on top. Serve warm or at room temperature with butter.

Recipe Notes

Make dampers a day ahead and and store in an airtight container. Warm in the oven just before serving.