Rosemary & Parmesan Damper

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Overview

Best served warm with lashings of Nuttelex, or even with your favourite dips and cheeses! Bake in oven, BBQ or campfire dutch oven.

NOTE: Use the dried style parmesan (usually in the pasta aisle) or for vegans dried cashew parmesan

3 cup self-raising flour (sifted) + a little more for dusting the baking tray & top of the damper
1 tsp sugar
1 tsp baking powder
1 pinch of salt
80 g Nuttelex Spread (frozen)
3 sprigs of finely chopped rosemary
0.75 cup iced water
0.5 cup grated dried parmesan (or vegan cashew parmesan- again dried)

Preheat BBQ (or oven to 200C) & line a tray with baking paper
In a large bowl place all ingredients except the water, work the butter with the dry ingredients until you a achieve sand like consistency (working somewhat quickly)
Now trickle in the iced water & with a round edge butter knife bring mixture together (see image)
Now knead for 2 minutes until dough is smooth shape into a circle place on prepared baking tray now flatten slightly into a disk dust with a little flour, with a sharp knife cut sections into dough (see image)
BBQ or Bake for 30 minutes until golden - test at 25 minutes by tapping the base if it sounds hollow, it's ready