Little Crusty Cheese & Mustard Dampers

This is a recipe I got from a Women's Weekly Cookbook entitled  "Muffins, Scones and Bread."  I like the Women's Weekly books.  I have a few of them and the recipes always turn out well and are delicious.  These little damper buns are no exception!






Dampers are small soda breads.  Originally I believe that it  was a traditional Australian soda bread prepared by swagmen,drovers, stockmen and other travellers, meant to be cooked over open fires while they were on the road.  Quick to make and probably not dissimilar to the breads which the pioneers would have made on the trails across North America.




I am not a swagman, nor am I a Pioneer, but I do like quick breads such as this.  They go down really well with soups, stews, and even on their own with a bit of cheese or cold meat . . .  or occasionally with some jam and a nice hot cup of herbal tea.



 These are pretty plain . . .  dough wise . . .  self rising flour mixed with dry mustard, butter rubbed in with your fingertips . . . milk stirred in to make a soft dough.  Cut into rounds . . .  very similar to scones or biscuits.  They might even be considered on their lonesome to be quite boring . . .

 


 What makes them really exciting however is the cheese and grainy mustard topping which gets piled on top of the breads prior to baking.  The breads rise up and all of that gorgeous cheese and mustard bakes down over top of them . . .  gilding the lily as it were.



Simple ingredients.  Well prepared and put together in a most delicious way.  These went down a real treat with hot bowls of vegetable soup.  The leftovers were also nice split and toasted beneath the grill later in the day, simply buttered.  It's often the simple things in life which brings us the most pleasure.  And these did just that.

*Cheese Crusted Mustard Dampers*

Makes 14

Printable Recipe  

A savoury scone type of bread.   Crusty on the outside, light on the inside with a moreish cheese and mustard topping.  Great served with soups or salads, or with sliced cheeses or meats. 

600g ( 4 cups) self raising flour

1 tsp dry mustard powder

30g of butter (2 TBS plus 1/2 tsp)

450ml of milk (2 cups) 

Topping:

2 TBS seeded mustard

30g of butter (2 TBS plus 1/2 tsp), melted

1/2 tsp cayenne pepper

120g of coarsely grated parmesan cheese (1 1/2 cups)

Preheat the oven to 220*C.425*F/ gas mark 7.   Butter a medium sized baking tray.  Set aside.

Sift the flour and mustard powder into a large bowl.  Rub in the butter with your fingertips.   Stir in enough milk to make a soft and sticky dough.  Tip out onto a floured surface and knead until smooth.

 


 Pat out to a thickness of about 3/4 inch.  Cut into 2 1/2 inch rounds with a sharp round cuttter.  Place onto the baking tray with the sides just touching.   Mix together the butter, cayenne, mustard and cheese.  Sprinkle this topping over the buns.

Bake in the preheated oven for 15 minutes until well risen and golden.   Serve warm.




 Adapted from Women's Weekly, Muffins, Scones and Breads.  I bought mine via Amazon.uk.




Happy Thanksgiving to all of my American friends!  May you be blessed to be surrounded by loved ones and lots of good food.  We are hosting a Thanksgiving Dinner today for all of the young Missionaries in our District, which I am really looking forward to!  Have a great day!