2 and 1/2 cups self raising flour
1/2 teaspoon bicarbonate of soda
125g Devondale Dairy Soft
1 cup grated (2 small) zucchini
1 and 1/2 cups grated vintage cheddar cheese
1 cup buttermilk, approximately
2 bacon rashers, chopped
2 teaspoons sesame seeds
2 cloves garlic, unpeeled
2 tablespoons chopped fresh parsley
Preheat oven to 190C. Line baking tray with baking paper. Sift flour and soda into large bowl.
Add half the Dairy Soft and rub into flour with fingertips until evenly combined. Squeeze excess moisture from zucchini and stir into flour mixture with 1 cup cheese. Season with salt and pepper.
Add most of buttermilk and cut in with a butter knife until mixture forms soft, slightly sticky dough. Add more if needed. Do no over-mix.
Using a sharp knife cut a cross about halfway through the top of each damper.
Wrap garlic in foil and place on tray. Bake for 25-30 minutes until lightly browned and cooked through.
Rest for 15 minutes on cooling rack and serve warm with combined remaining Dairy Soft, parsley and roasted garlic.
Handy hint: 1 tablespoon Dairy Soft = approximately 20g