I'd been promising Miss 4 that I would cook with her for a few days. Sunday had been really busy with a drive for 2 hours down the coast to lunch and then the two hour return trip! She looks forward to getting her apron on and getting her hands dirty, so we decided to have a big bakethon.
We decided to make some Cheesy Damper rolls like we found in one of the Women's Weekly Kids Cooking books, but needed to make a few changes due to not having some of the ingredients and wanting to make them a bit healthier. So out of this were born Cheesy quinoa and thyme damper rolls.
I had planned on uploading this last night, but I was having so much fun doing a maths exploration of teens numbers using homemade popcorn with a friends son that I got carried away and forgot to type it all up. So now I'm in the loungeroom with Master 2 using my legs as a car racing track and quickly typing this up-not the most comfortable way to type!
These damper rolls were so easy to make I think that even master 2 and I could do them! Miss 4 did most of the measuring, most of the mixing and shaped most of them after assistance with dividing the dough (8 even pieces is a foreign concept to a 4 year old apparently.
These are dense- that's the nature of damper. So if you are expecting something light and airy, they won't tick the boxes. But they would be awesome with soup. They are great with slatherings of butter!
Cheesy quinoa and thyme damper rolls
- 1 cup wholemeal self raising flour
- 1 cup self raising flour
- ½ teaspoon baking powder
- 1 cup grated cheese
- 30 grams butter room temp
- 1 teaspoon dried thyme
- ¾ cup quinoa flakes
- ½ cup water
- ½ cup milk
- Preheat your oven to 220 degrees.
- Combine the butter, flours and baking powder in a bowl.
- Use you fingers to combine.
- Add ½ a cup of the cheese and ½ cup of the quinoa flakes, mix well.
- Mix the milk and water together in a jug.
- Make a well in the middle and reserving 1 tablespoon of the water and milk mix add to the dry ingredients.
- Stir with a spatula quickly to combine into a smooth dough.
- Knead for 3 minutes on a floured board.
- Cut the dough into 8 even pieces and roll into balls.
- Place on a lined baking tray.
- Brush with the leftover milk mix.
- Top with the remaining quinoa, cheese and the dried thyme.
- Bake for 12-15 minutes or until the sound hollow when tapped.
- Cool on a wire rack.