Damper is an iconic Aussie bread that is both easy to make and delicious to eat.
Made with the basic ingredients of flour, salt and water it was classically prepared by travellers, stockmen and drovers who could only carry certain rations with them.
Damper was traditionally cooked straight in the "damped" coals of the campfire, which is where many people believe the name damper originated.
It was often served with dried or cooked meat or golden syrup.
Try making your own damper this Australia Day.
- 3 cups of self-raising flour
- 1/2 teaspoon salt
- 60g butter
- 1/2 cup milk
- 1/2 cup water
- Preheat oven to 180°C
- Sift flour and salt into a bowl, rub in butter until the mixture resembles fine breadcrumbs.
- Make a well in the centre, add the milk and water, cut across the mix with a butter knife until it starts to come together.
- Turn out onto a lightly floured surface and gently knead into a ball approx 15cm round.
- Place on a greased oven tray. With a sharp knife, cut a cross on the top and brush the top of the dough with milk. Sift a little flour over the dough.
- Bake for 30 minutes or until the damper is cooked through and sounds hollow when tapped on the base.