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Olive Damper
By Andy | August 1, 2008
Olive Damper
Makes 8 serves
Prep time : 15 minutes
Cooking time : 50 minutes
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Ingredients
3 cups of self raising flour.
1/2 teaspoon of salt.
1 teaspoon caster sugar.
75 grams cubed butter, chilled.
1 cup slice black olives, drained.
1 tablespoon fresh chopped oregano.
1/2 cup milk.
Method
Preheat oven to 180C.
Grease and line a baking tray with baking paper.
Mix flour, salt and sugar in a bowl.
Add butter, and work the flour into the butter until the mixture resembles bread crumbs.
Add milk and work to form a sticky dough, adding up to half a cup of water if necessary.
Work in the oregano and olives. Turn dough out onto a floured surface and knead until smooth in consistency.
Shape the dough into a round of about 20 cm in diameter.
Lightly score the top of the dough into 16 wedges.
Bake for 50 minutes. Dough is cooked when you tap the damper and it sounds hollow.
Serving
Allow to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
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Topics: Vegetarian | No Comments »
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