DAMPER - AN AUSSIE BUSH RECIPE
As our flat-pack BBQ/Fire Pit was designed in Australia, where better to start off than with a true Aussie bush recipe… Damper.
What is Damper? Damper (a bush bread) was originally made by Indigenous Australians by crushing a variety of native seeds into a flour and making a dough which was cooked in the hot coals.
Why not give it a try and don’t be afraid to be creative and add your personal touch like olives, herbs, nuts or raisins.
- 2 cups self-raising flour
- 2 tsps. sugar
- 2 tbs butter
- 1½ cups milk
- ½ tsp salt
Add the Flour salt and sugar to a bowl. Rub the butter through with your fingers until it is all crumbly.
Add the milk a little at a time until it forms a smooth dough. (Don’t knead) Next
Form into a round ball and then flatten it out until its about an inch (2.5cms) thick.
It’s ready to cook.
Place flattened damper in the burnt (not red hot) coals and cover with coals cook for about 20 minutes
Damper is ready if you “ Knock” on the top and it makes a hollow sound.
If you don’t like the sound of putting the damper straight into the coals, you can wrap in foil first then follow above instructions.
If you have a Camp oven you can put that into the hot coals and as well as putting hot coals on the lid.
Or you wrap the dough around a stick, put foil around and put into the coals. When it is ready remove the stick and add honey as a sweet treat.
With all four methods of cooking damper, check it is ready by knocking on the top and getting a hollow sound, same trick used for baking most breads.
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