Australia Day long weekend is coming up, and if you’re in the mood for a spot of baking we’ve got just the recipes for you. Our Rosemary and Cheese Damper is a tasty spin on an Australian Classic, and is similar to a savoury scone. It’s best served warm on the day it is baked, but will keep for a couple of days in an airtight container – just reheat to serve. If you want something sweet, our Salted Caramel-filled Lamingtons fits the bill. Never made caramel? Don’t be scared. Just use a pot larger then you think you need – when you add the cream and butter, the mixture will expand and bubble up, but hold firm and keep whisking. Nothing to it.



Rosemary and Cheese Damper

Prep Time15 minsCook Time30 minsTotal Time45 mins

 450 g self-raising flour
 90 g butter, cold, cubed
 1 tbsp finely chopped rosemary
 150 g grated tasty cheese
 200 ml water
1

Preheat your oven to 200C and line a baking tray with baking paper.

2

In a large bowl rub the butter into the flour with your fingertips until you get fine breadcrumbs. Stir in the rosemary and cheese.

3

Pour in the water and “cut” in with a butter knife until it is almost combined. Add an extra tbs of water if the mixture is too dry. Finish bringing it together with your hands, then turn out onto your bench a knead for 1-2min until just smooth (do not overwork the dough or it will go tough). Shape into a disc, about 5cm high and place on your prepared tray.

4

With a sharp knife, score 8 wedges into the top of your loaf and dust with a little bit of extra flour. Bake for 30min, until golden. When knocked, the bottom should be firm and the loaf should sound hollow.

5

Best served warm on the day it is baked, but will keep for a couple of days in an airtight container – just reheat to serve.

Yields8 Servings

Ingredients

 450 g self-raising flour
 90 g butter, cold, cubed
 1 tbsp finely chopped rosemary
 150 g grated tasty cheese
 200 ml water

Directions

1

Preheat your oven to 200C and line a baking tray with baking paper.

2

In a large bowl rub the butter into the flour with your fingertips until you get fine breadcrumbs. Stir in the rosemary and cheese.

3

Pour in the water and “cut” in with a butter knife until it is almost combined. Add an extra tbs of water if the mixture is too dry. Finish bringing it together with your hands, then turn out onto your bench a knead for 1-2min until just smooth (do not overwork the dough or it will go tough). Shape into a disc, about 5cm high and place on your prepared tray.

4

With a sharp knife, score 8 wedges into the top of your loaf and dust with a little bit of extra flour. Bake for 30min, until golden. When knocked, the bottom should be firm and the loaf should sound hollow.

5

Best served warm on the day it is baked, but will keep for a couple of days in an airtight container – just reheat to serve.

Rosemary and Cheese Damper


Salted Caramel–filled Lamingtons

Prep Time1 hrCook Time25 minsTotal Time1 hr 25 mins

Sponge
 125 g butter
 1 cup caster sugar
 2 tsp vanilla extract
 2 eggs
 2 cups plain flour
 1 tsp baking powder
 200 ml buttermilk
Icing
 80 g cocoa
 70 g butter, melted
 200 ml boiling water
 200 g shredded coconut
Salted Caramel
 200 g caster sugar
 ¼ cup water
 50 g butter, cubed
 ½ cup thickened cream
 ½ tsp salt (or to taste)
1

First, make the sponge. Preheat your oven to 180C and line a 20cm square cake tin with baking paper.

2

Cream the butter, sugar and vanilla together until light and fluffy. Beat in the eggs one at a time.

3

Sift together the flour and baking powder, then add to the wet mixture and beat until just combined.

4

With the mixer still running, slowly pour in the buttermilk. Mix well. You should have a beautiful, silky, lightly-coloured batter.

5

Spoon into your prepared cake tin and bake for 25 minutes, or until a skewer inserted comes out clean. Leave to cool in the tin for 10 minutes before turning out onto a wire rack.

6

Meanwhile, make the caramel. Tip 1: Always use a pot larger then you think you need – when you add the cream and butter, the mixture will expand and bubble up. Tip 2. You can make this a day in advance, just keep in a jar in the fridge, and reheat slightly when you come to use it.

7

In a large pot, stir together the sugar and water. Place over a gentle heat, swirling the pot until the sugar is just melted. It’s important you do not stir it. Once melted, turn up the heat and simmer, swirling occasionally, until you get a deep coloured caramel. Take it off the heat and immediately whisk in your cubed butter and cream until smooth. Add the salt and mix well. Leave to cool.

8

Once the sponge is cool, slice of the top if you need to make it flat, then slice in half. Re-line the tin you baked it in with some baking paper, then pop in the bottom half. Spread over a thin layer of salted caramel then sandwich the top layer back on. Leave to firm up slightly before cutting (if it is particularly warm, you can place in the fridge).

9

In a deep bowl, sift together the icing sugar and cocoa. Whisk in the butter and boiling water until smooth. Sprinkle a generous amount of shredded coconut on a plate.

10

Turn out your sponge and cut into 16 squares. Using a fork or skewers, dip the squares into the icing then roll in the coconut. Place on a baking tray or wire rack to set. To keep the coconut white, replace the coconut after every 4 or so lamingtons.

Yields16 Servings

Ingredients

Sponge
 125 g butter
 1 cup caster sugar
 2 tsp vanilla extract
 2 eggs
 2 cups plain flour
 1 tsp baking powder
 200 ml buttermilk
Icing
 80 g cocoa
 70 g butter, melted
 200 ml boiling water
 200 g shredded coconut
Salted Caramel
 200 g caster sugar
 ¼ cup water
 50 g butter, cubed
 ½ cup thickened cream
 ½ tsp salt (or to taste)

Directions

1

First, make the sponge. Preheat your oven to 180C and line a 20cm square cake tin with baking paper.

2

Cream the butter, sugar and vanilla together until light and fluffy. Beat in the eggs one at a time.

3

Sift together the flour and baking powder, then add to the wet mixture and beat until just combined.

4

With the mixer still running, slowly pour in the buttermilk. Mix well. You should have a beautiful, silky, lightly-coloured batter.

5

Spoon into your prepared cake tin and bake for 25 minutes, or until a skewer inserted comes out clean. Leave to cool in the tin for 10 minutes before turning out onto a wire rack.

6

Meanwhile, make the caramel. Tip 1: Always use a pot larger then you think you need – when you add the cream and butter, the mixture will expand and bubble up. Tip 2. You can make this a day in advance, just keep in a jar in the fridge, and reheat slightly when you come to use it.

7

In a large pot, stir together the sugar and water. Place over a gentle heat, swirling the pot until the sugar is just melted. It’s important you do not stir it. Once melted, turn up the heat and simmer, swirling occasionally, until you get a deep coloured caramel. Take it off the heat and immediately whisk in your cubed butter and cream until smooth. Add the salt and mix well. Leave to cool.

8

Once the sponge is cool, slice of the top if you need to make it flat, then slice in half. Re-line the tin you baked it in with some baking paper, then pop in the bottom half. Spread over a thin layer of salted caramel then sandwich the top layer back on. Leave to firm up slightly before cutting (if it is particularly warm, you can place in the fridge).

9

In a deep bowl, sift together the icing sugar and cocoa. Whisk in the butter and boiling water until smooth. Sprinkle a generous amount of shredded coconut on a plate.

10

Turn out your sponge and cut into 16 squares. Using a fork or skewers, dip the squares into the icing then roll in the coconut. Place on a baking tray or wire rack to set. To keep the coconut white, replace the coconut after every 4 or so lamingtons.

Salted Caramel–filled Lamingtons