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Aussie Damper

by Kiesten McCauley (follow)
I don't do a lot of writing for this site anymore but am still quite active here http:/ www.weekendnotes.com/profile/549048/
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Aussie Damper

Aussie Damper
Aussie Damper

Australia Day is almost upon us and its the perfect time to make damper. Damper is a fun recipe for the kids to get involved with and it opens up the chance to talk to them about Australian history too! In the early days of European Australian settlement, damper was traditionally made by swagmen and drovers with limited rations, baked over the hot coals of a campfire. I love my damper with fresh butter and Vegemite, but people have it with honey, golden syrup and a variety of other toppings too.

Preparation Time: 15 minutes
Cooking Time: 20-25 minutes
Makes: 8 large servings

Aussie Damper
Aussie Damper

2 cups self-raising flour
30g butter
cup milk
cup water

Youll also need:
A cutting board dusted with extra self-raising flour (wooden boards are best)
A big bowl or small bucket of water
A large, sharp knife
A baking tray lined with baking paper

Aussie Damper
Aussie Damper

Preheat your oven to 220C and prepare your tools as listed above.
Sift the flour into a nice large bowl.
Cut your butter into little cubes and gently work it into the flour with your fingertips as if youre making scones.
When the butter is barely worked into the flour and you have crumbs, make a well and add the milk and water.
Wet your hands and hand-mix the dough.
Stop mixing when the wet ingredients are just barely combined with the flour.
With wet hands, move the dough from the bowl to the board you've prepared with flour.
Gently shape a mound or round of dough and sprinkle flour on top.
Cut through the dough like youd cut a pizza. The dough will show the marks from your cuts and should stick back together again.
Put the dough on the prepared baking tray and bake in the oven for 15 minutes.
Reduce the oven to 190C and continue baking for 5-10 minutes, or until the loaf has a nice golden colour on top, and sounds hollow when tapped on the bottom.

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How thick should the dough be when baking it, or, alternatively what diameter is the round of damper when it goes into the oven?
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