‘Damper’ was originally developed by swagmen who travelled in remote areas in Australia, from farm to farm, carrying his belongings in a swag. Traditionally, damper is cooked directly on the coals of a camp fire. Damper is very popular here in Australia. This is how I make it at home.


4 Servings


2 cups Self-Raising Flour
1/4 teaspoon Salt
30g Butter *chilled, cubed
3/4 cup Milk OR Water

Additional Ingredients

Shredded Tasty Cheese (Cheddar), Fetta,
Parsley, Chives, Rosemary
Spinach, Semi-dried Tomatoes, Olives
Bacon, Corned Beef
Dried Fruit

  1. Preheat oven to 200℃. Line a baking tray with baking paper.
  2. Combine Flour and Salt in a large bowl. Cut the chilled Butter into small cubes and add to the flour mixture. Using fingertips, rub the Butter pieces into flour mixture until mixture resembles fine breadcrumbs.
  3. Add Milk and additional ingredients if you add any, stir and bring the mixture together. On a lightly floured surface, shape into a ball.
  4. Place the ball of dough on the prepared tray, flatten slightly, cut a shallow cross on top. Bake at 180℃ for 30 minutes or until golden and hollow when tapped.