Cheese and Sage Damper

2 cups Flour (Wholemeal Self Raising)

¾ cup Cheese (Low Fat Cheddar)

½ tsp Paprika

¼ tsp Pepper (Black)

1 tsp Sage Leaves (Dried)

40g Butter (low fat/low salt) or margarine

1 cup Skim Milk (Evaporated)

3 tsp Milk

2 tsp Parmensan Cheese, grated

2 tsp Poppy Seed

Using a food processor, grate cheese. Mix in flour, paprika, pepper and sage. Add butter, or margarine, and process until crumbly. Add evaporated milk and mix to a soft dough. On a lightly floured surface, knead dough and shape into a 20cm round shape. Using a sharp knife, cut almost through the dough into 8 wedges. Brush top with milk and spinkle with Parmesan and poppy seeds. Bake at 180°C for 25-30 minutes. When slightly cooled, cut into wedges and serve.