We thought we would kick off our exciting new blog with an Aussie all time favourite to Celebrate Australia Day this weekend!
Damper is easy to make and lots of fun when you are camping or you can even make it at home!
- 300g (2 cups) self-raising flour
- 1 teaspoon salt
- 1 tablespoon wattleseeds* (optional)
- 1 teaspoon lemon myrtle* (optional)
- 250ml (1 cup) buttermilk (shake the carton well before opening)
- 20ml (1 tablespoon) olive oil
- milk, to brush
- golden syrup, to serve.
* Wattleseeds and lemon myrtle are available from spice stores.
Camping and fires – if fires are permitted where you are camping, get your fire and camp oven ready. Place camp oven on shovel worth of hot coals (if don’t use a lot of coals under or on top of your camp oven). Place your damper on a wire rack in the camp oven. Place few coals on top of camp oven.
Camping and Webber owners – heat your Webber to 180 degrees/moderate oven heat.
At home – preheat oven to 180°C.
- Sift flour and salt into a large bowl.
- Add wattleseeds and lemon myrtle and stir to combine.
- Make a well in the centre, add buttermilk and oil and use a fork to mix into soft dough.
- Place on a lightly floured board and knead to a smooth dough.
- Shape into a round cob, place on a greased and lined baking tray, brush with milk and bake for 40-50 minutes or until the bottom sounds hollow when tapped.
- Slice and serve warm drizzled with golden syrup.
Recipe from taste.com.au.