Lemon Myrtle Damper

You've heard of lemonade scones?  Well this is our take on the classic recipe creating a delicious native Australian damper featuring ETCH Sparkling ZST made with Fingerlime and Lemon Myrtle.

INGREDIENTS
500g Self Raising Flour
Pinch of Salt (or even better, use a pinch of dried Saltbush)
2 Tbsp of dried Lemon Myrtle powder
275ml ETCH Sparkling ZST
2 Tbsp oil (we use Macadamia or extra virgin olive oil)

METHOD
Pre heat the oven to 220c
In a jug combine the ETCH Sparkling ZST and the oil
In a seperate bowl sift in the flour then add the salt and Lemon Myrtle powder.

Slowly pour the wet ingredients into the bowl combining to form a dough (add a little more water if the dough is too dry or more flour if the dough is too wet).

Turn the dough out onto a lightly floured bench and knead together to form a smooth dough.

Shape into a loaf and place on a tray. Bake for 25-30 minutes or until golden and hollow sounding when tapped on the bottom.

Allow to cool slightly (if you can wait) and enjoy warm.

This damper is delicious served with soup or savoury dishes or can be served with butter and Jam or honey as a sweeter option.