Olive Damper

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Olive Damper
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3 cups self-raising flour
1/2 teaspoon salt
1teaspoon caster sugar
75g butter, chilled, cubed
1 cup drained black sliced olives
1 tablespoon chopped fresh oregano
1/2 cup milk
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Preheat oven to 180°C. Line a baking tray with baking paper.

Combine flour, salt and sugar in a bowl. Using your fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.

Stir in olives and oregano. Add milk and 1/2 cup cold water to flour mixture. Stir until mixture forms a sticky dough, adding extra water if necessary.

Turn dough onto a lightly-floured surface. Knead until just smooth. Shape dough into a 20cm roud.Place roudon prepared tray. Using sharp knife, scoure top of damper into 8 wedges.

Bake for 40 to 50 minutes or until golden and hollow-sounding when tapped. Stand on tray for 5 minutes. Remove to a wire rack to cool.

Recipe: www.taste.com.au