Sun Dried Tomato Damper Recipes

SUN-DRIED TOMATO DAMPER

Steps:

• Sift the flour into a bowl and rub in the butter.
• Add the remaining ingredients and mix them until combined.
• Turn the dough out on a floured surface and knead it for a couple of minutes bringing it into a ball.
• Cover the dough with a tea towel or cling film and leave it to rest for 30 minutes.
• Preheat an oven to 375 degrees.
• Divide the dough into 8 balls of dough and place it on a lightly greased baking tray.
• Place the tray on the center shelf in the preheated oven.
• Cook the damper for 20 minutes until risen and golden brown.
• Serve or keep warm until ready to serve.

SUN-DRIED TOMATO DIP

Steps:

• Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature.

SUN-DRIED TOMATO & PARSLEY DAMPER

Steps:

• Preheat oven to 200°C.
• Lightly grease a baking tray.
• Combine flour, tomato, parsley and a pinch of salt in a bowl. Stir in enough milk to form a soft, not sticky dough.
• Turn onto a lightly floured surface;knead briefly.
• Shape into a 12cm round on tray. Lightly brush with milk.
• Bake 15-20 mins until golden and a skewer inserted at centre comes out clean.