Aussie Damper.



Self raising flour and water/milk (either works)

in the ratio or 2/3:1

Teaspoon butter.



method.



Mix flour and butter with fingers. Add water slowly. Will form a

solid dough which you can pick up. Add flour/liquid as needed.



To cook.



Authentic method involves shaping a handful of dough around a stick

and cooking slowly over red hot embers of a fire, Them removing from

fire and filling hole with golden syrup/molasses/honey If an open fire

is not a good idea, it cooks well in a loaf on a flat tray in mod oven

(180c/325f approx) for about 15-20 min, then eaten warm with real

butter and spread of choice. It is a heavy bred, similar to scones

and delicious. servings depend on quantity but it always disappears

fast in our house.

"Tim" wrote in message
...
Aussie Damper.



Self raising flour and water/milk (either works)

in the ratio or 2/3:1

Teaspoon butter.



method.



Mix flour and butter with fingers. Add water slowly. Will form a

solid dough which you can pick up. Add flour/liquid as needed.



To cook.



Authentic method involves shaping a handful of dough around a stick

and cooking slowly over red hot embers of a fire, Them removing from

fire and filling hole with golden syrup/molasses/honey If an open fire

is not a good idea, it cooks well in a loaf on a flat tray in mod oven

(180c/325f approx) for about 15-20 min, then eaten warm with real

butter and spread of choice. It is a heavy bred, similar to scones

and delicious. servings depend on quantity but it always disappears

fast in our house.