I had the urge to bake a few months ago, and after making spaghetti pinwheel scones a few times I wanted to try something different, so I thought I would give damper a go. I have fond memories of damper from when I was younger, made in the bush and cooked on a stick over a campfire. For those who don’t know what damper is, I highly recommend you try making it – it comes out like a loaf of bread with the density of scones, and its super easy. I used this recipe from kidspot.co.nz:
3 cups of self-raising flour
1/2 teaspoon salt (optional)
3 tablespoons butter
1/2 cup milk
1/2 cup water
- Sift flour and salt into a bowl, rub in butter until mixture resembles fine crumbs.
- Make a well in the centre, add the combined milk and water, mix lightly with a knife until dough leaves sides of bowl.
- Gently knead on a lightly floured surface and then shape into a round, put on a greased oven tray.
- Pat into a round 15-16 cm (6-6 1/2 inch) diameter.
- With sharp knife, cut two slits across dough like a cross, approximately 1cm (1/2in) deep.
- Brush top of dough with milk.
- Sift a little extra flour over dough.
- Bake in a hot oven for 10 minutes, or until golden brown.
- Reduce heat to moderate and bake another 20 minutes.
Its best served warm, just after you’ve made it – its nice with butter on it alongside spaghetti bolognase, but I especially love it with honey as a dessert:
Its also super tasty as toast with mashed avocado for breakfast the next day!
If you try it, let me know what you think!