Tomato and Cheese Damper

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• Prep: 10
• Cook: 30 mins
• Serves: 8

Ingredients

• 2 cups wholemeal plain flour
• 1 cup plain flour
• 1 tsp baking powder
• 1 pinch salt
• 5 tbs olive oil
• 1/3 cup reduced-fat cheese, grated
• 1 tbs rosemary, chopped
• 8 cherry tomatoes
• 1/2 cup reduced-fat milk
• 1/2 cup water

Method

Preheat the oven to 220oC. Line a baking tray with baking paper. 

Sift the flours, baking powder and salt into a bowl. Add the olive oil and combine with a wooden spoon until it resembles bread crumbs. Add the cheese and rosemary and mix through. 

Make a well in the centre and add the milk and water. Use a knife and work the dough until it leaves the sides of the bowl. Gently knead the dough on a lightly floured board and split into 8 even pieces. Shape pieces into balls and arrange close together on the tray. Sprinkle with a little extra cheese, press a cherry tomato into the centre of each roll and sprinkle with more rosemary. 

Bake for 25-30 minutes until golden and the bases sound hollow when tapped. 

Tip:  

Eat on their own or add your own fillings.