‘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.
2 cups Self-Raising Flour
1/4 teaspoon Salt
30g Butter *chilled, cubed
3/4 cup Milk OR Water
Shredded Tasty Cheese (Cheddar), Fetta,
Parsley, Chives, Rosemary
Spinach, Semi-dried Tomatoes, Olives
Bacon, Corned Beef
- Preheat oven to 200℃. Line a baking tray with baking paper.
- 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.
- Add Milk and additional ingredients if you add any, stir and bring the mixture together. On a lightly floured surface, shape into a ball.
- 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.