Damper is an easy-to-prepare Australian bread, traditionally cooked in a campfire or camp oven. Similar to puftaloons, damper is great served with a generous spread of butter, or with golden syrup.
- 1 cup self-raising flour
- 1/2 tsp salt
- 25g unsalted butter, cubed
- 175ml milk
- Preheat the oven to 190°C.
- Sift the flour and salt into a large bowl. Rub in the butter with your fingertips until the mixture resembles fine crumbs.
- Use a butter knife to stir in the milk to make a soft, non-sticky dough.
- On a lightly floured work surface, shape the dough into a soft, smooth ball.
- Set the ball of dough onto a baking tray and flatten it to a 17cm round. Cut a deep cross in the dough and brush lightly with milk.
- Bake the damper for 30 minutes or until golden. Best served warm.