Macadamia and parmesan damper recipe
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Macadamia and parmesan damper with chilli macadamia butter

Like macadamia nuts, damper holds a special place in Australian culture. This dense bread is easily created at home and is best served hot, straight from the oven with a generous dollop of our chilli macadamia butter. This version features a savoury twist thanks to the rosemary and parmesan, while the macadamias infuse extra flavour and crunch that will have everyone reaching for a second slice. 
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Servings 8 people
Course Side Dish, Snack
Perfect for Quick and Easy, Weekend Wonder
Skill level Easy

Ingredients
  

Damper

  • 3 cups self-raising flour (450g) plus extra for dusting
  • 1 tsp baking powder
  • 80 g butter chilled, cubed
  • ¾ cup roasted salted macadamias, roughly chopped (105g)
  • ¾ cup finely grated parmesan (50g) plus extra to serve
  • 1 tbsp fresh rosemary leaves finely chopped
  • cup milk (310ml)

Chilli macadamia butter

  • 1 cup roasted salted macadamias (145g)
  • 125 g butter softened
  • 1 tsp dried chilli flakes

Instructions
 

  • For the chilli macadamia butter, place the macadamias in a food processor. Process, stopping to scrape down the sides occasionally until slightly runny. Add the butter and chilli flakes, pulse to combine. Spoon the mixture into a bowl. Cover and refrigerate until ready to serve.
  • For the damper, preheat oven to 200°C fan forced. Dust a baking tray with flour. Sift the flour and baking powder together into a bowl. Add the butter and use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs. 
  • Add the macadamias, cheese and rosemary. Stir to combine. Make a well in the centre and add the milk. Use a round-bladed knife in a cutting motion to mix until the damper just comes together, adding 1-2 tablespoons of extra milk if the mixture is a little dry. Use your hands to bring the mixture together in the bowl.
  • Turn the dough onto a lightly floured surface and knead gently until the base is almost smooth. Shape into an 18cm round, pressing any exposed macadamias into the damper. Place on the tray. 
  • Mark 8 wedges on the top of the damper with a sharp knife. Dust the damper with a little extra flour. Bake for 30 minutes or until the damper is cooked through when tested with a skewer and it sounds hollow when tapped on the base. Transfer to a wire rack for 5 minutes to cool slightly. Serve warm or at room temperature with the chilli macadamia butter.

Nutrition

Calories: 624kcalCarbohydrates: 40gProtein: 13gFat: 47gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 66mgSodium: 389mgPotassium: 233mgFiber: 4gSugar: 3gVitamin A: 858IUVitamin C: 1mgCalcium: 227mgIron: 2mg

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