Lemon Myrtle Damper
Ever heard of Lemonade scones? ETCH Co founder Andy loves to spend time cooking and creating in the kitchen and came up with her take on Lemonade Scones. We hope you enjoy.
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)
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.