This was actually one of the earliest recipes that I played around with as I wanted to make an easy savoury lunch box filler and a way to introduce these tastes to my family. You can't beat damper as an easy snack as you don't have to play around with yeast and the waiting times. Yes these rolls as not as smooth as refined as a yeast rolls but they are tasty and substantial and have the subtle native flavours and cheese. Great for a snack or lunch box filler.
About the ingredients
Pepper berry: Comes from the Tasmannia lanceolata plant which grows well in southern parts of Australia where the climate is cooler, and the berries and leaves can be used. It has quite a complex flavour structure, with a number of different layers and dimensions that go well with either sweet or savory. It can be used with curries, cheese, meats, ice-cream or even Christmas cake. Nutritionally, the pepper berry is a wonderful anti-oxidant, is high in Vitamin E and folate, and has antibacterial / antifungal properties. This bush is easy to grow at home and would be a useful addition to your collection of herbs and spices growing in your backyard.
Bush Tomato: The fruits were probably the most important of all the Central Australian plant foods’. Bush Tomatoes have a reliable history of traditional use. Bush tomatoes have a distinctive raisin / caramel introduction with a strong spicy aftertaste, making it ideal for use when chopped into curries, salsas and as a crust on meat. Ground, it is an easy form of this spice, to sprinkle on baked vegetables, into sauces and bread mixes.
Native Thyme: has a sharp, minty flavour, with a slight lemon pepper after-taste. It has healing properties related to headaches and colds and was originally used for such medicinal purposes. It likes to grow in cooler climates as it normally grows in southern parts of Australia, and can be a fantastic addition to the backyard herb garden. It can be used fresh with meats, chicken or fish, or can be dried to add some zing to herbal teas or dried herb mixes that need a lift. It's a great combination with other herbs such as European oregano.
- 250g SR Flour
- 1/2 tsp salt
- 30g butter
- 3/4 cup milk
- 3/4 cup cheese, grated
- 1/4 cup parmesan (optional)
- 1 tsp ground bush tomato
- 1 tsp pepper berry, ground
- 1 tsp native thyme (or dried thyme)
Steps and Method
- Preheat oven to 190C.
- Mix the flour with the salt in a large bowl. Add the butter and rub it into the flour with the tips of your fingers, until it resembles fine crumbs.
- Stir in the milk with a round blade knife (butter knife) to make a soft, but not sticky dough. Turn out onto a lightly floured work surface and shape into a soft dough. Roll on a floured surface into a rough square shape.
- Sprinkle herbs and cheeses on the dough. Roll dough up in scroll. Cut roll up into 8 portions and place on a greased baking tray. Brush lightly with milk. Bake for 30 minutes until golden.