1/2 cup basil leaves firmly packed, roughly chopped
250ml buttermilk
1 tbsp Nutworks Macadamia oil
Macadamia milk for brushing
Method
Preheat the oven to 180°C fan forced.
Sift the flour into a large bowl, add ground pepper, salt, macadamias, tomatoes, and basil leaves. Make a well in the centre.
Combine the buttermilk and oil in a separate bowl. Pour mixture into the well and use a round-bladed knife in a cutting motion to mix until the mixture only just comes together, then use your hands to bring the mixture together further.
Turn the dough onto a lightly floured surface and gently knead for a couple of minutes or until smooth.
Shape the dough into a disc and place onto a baking tray lined with non-stick baking paper.
Dip a sharp knife into flour and mark 8 wedges on the top of the damper. Brush with milk and bake for 30 minutes or until the damper is golden, cooked through, and sounds hollow when tapped.
Cool on a wire rack and enjoy.
Macadamia Damper
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