Parmesan, Pine Nut and Prosciutto Damper

• 2 cups plain flour
• 4 teaspoons baking powder
• 30 g butter
• 12 cup parmesan cheese
• 14 cup chopped sun-dried tomato
• 14 cup choppped prosciutto
• 14 cup ricotta cheese
• 14 cup toasted pine nuts
• 2 tablespoons chopped chives
• seasoning
• 12 cup milk
• 12 cup water

1. Preheat oven to 220 degrees Celsius.
2. Sift flour and baking powder into a large bowl and rub in butter.
3. Stir in parmesan, tomatoes, prosciutto, ricotta, pine nuts, chives and seasoning.
4. Make a well in the centre of the mixture and pour in milk and water.
5. Mix quickly using a blunt knife until the dough is soft and sticky.
6. Do not over-mix.
7. Dust a surface with more SR flour and knead dough lightly and quickly on this surface.
8. Pat into a round shape and place on a greased oven tray.
9. Glaze with a little milk.
10. Bake for 20-25 minutes or until damper is golden and sounds hollow when tapped.
11. Serve with butter.

flour, baking powder, butter, parmesan cheese, tomato, ricotta cheese, nuts, chives, seasoning, milk, water

Taken from www.food.com/recipe/parmesan-pine-nut-and-prosciutto-damper-23111 (may not work)