Skip to main content

All-Australian Damper with Cocky's Joy!

*Damper is Australian colonial bush-bread made without yeast using basic staples. Drovers (cowboys) would bake it in a camp oven (hot ashes) while in the outback. It is very simple and very delicious and can be made in a civilised kitchen using an oven, too! We love having this for a breakfast, brunch or lunch from time to time.*

3 cups self-rising flour (or flour with baking powder added)
1 small teaspoon salt
90g (3 oz) butter, melted
1/2 cup water
1/2 cup milk
milk, extra for glazing
flour, extra for dusting
butter, extra for serving
golden syrup (can be substituted with corn syrup in USA if no golden syrup available)

Preheat oven to 210ºC (410ºF). Brush oven tray/baking sheet with melted butter or oil.
Sift flour and salt into large mixing bowl; make a well in the centre. Combine butter, water and milk and add to flour. Stir with a knife until just combined.
Turn onto lightly floured surface; knead 20 seconds or until smooth (do not knead too much or damper will be heavy). Transfer to tray; press out to a 20cm (8") round. Using a sharp pointed knife, score into 8 pie sections 1cm (3/8") deep. Brush with milk; dust with flour.
Bake for 10 minutes. Do not open oven door; reduce heat to 180ºC (355ºF). Bake 15 minutes or until damper is golden and sounds hollow when tapped.
Serve with butter and syrup (cocky's joy), or alternatively try with butter and honey or butter and vegemite!
Labels:

Comments

Post a Comment

Popular posts from this blog

Delectable Mini Donut Muffins

*This recipe is from here on Allrecipes.com .  Even though it is just a muffin recipe, it is amazing how much these donut muffins really do taste like donuts - only better!!  WARNING:  these are so delicious, you might find it hard to stop eating them!!* Makes about 24. 1/2 cup raw sugar 1/4 cup margarine (or butter), melted 3/4 teaspoon ground nutmeg 1/2 cup milk 1 teaspoon baking powder 1 cup all-purpose flour 1/4 cup butter, melted  [I found I needed more than this] 1/2 cup raw sugar 1 teaspoon ground cinnamon 1. Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups. 2. Mix 1/2 cup sugar, 1/4 cup butter, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full. 3. Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes. 4. While muffins are baking, place 1/4 cup of melted butter in a bowl. In a separate bo...
8 comments
Read more

Chocolate Fudge Brownies

* These are very rich and delicious brownies; they don't need frosting because of their richness!  When I made these, they were so popular that one of Dan's work colleagues paid me to make them for him! * 150g (5.3oz) butter, chopped 300g (10.6oz) dark eating chocolate, chopped 1 1/2 cups firmly packed brown sugar 3 eggs, beaten lightly 2 teaspoons vanilla essence 3/4 cup flour 3/4 cup dark choc bits/choc chips 1/2 cup sour cream Preheat oven to 185ºC (365ºF).  Line a rectangular pan 19cm x 29cm (7"x11") with baking paper. Melt butter and chocolate in a medium saucepan; stir over low heat, without boiling, until mixture is smooth.  Cool until just warm. Stir in sugar, egg and essence, then sifted flour, choc bits and sour cream.  Spread mixture into prepared pan. Bake in moderate oven about 40 minutes.  Cover pan with foil; bake another 20 minutes.  Stand brownie in pan until it reaches room temperature. Options :  - add 3/4 cup ...
6 comments
Read more

Machbous ala dajaj

*This is a delicious spiced chicken and rice Middle Eastern dish - it is not spicy, but it is very savoury!* Serves 5-6 2 large onions, chopped 2 tablespoons ghee or butter 1 tablespoon Baharat (see recipe here) 1 teaspoon tumeric 1 chicken, about 1.5kg (3lb), cut in pieces (I used just chicken breast to save on bothering with bones!) 1 1/2 cups tomatoes, peeled and chopped (I didn't bother peeling) 1/2 teaspoon powdered Loomi (dried lime), or grated lemon zest 3 cloves 2 cinnamon sticks 6 cardamom pods 3 teaspoons salt 2 1/2 cups water 2 cups basmati rice 2 tablespoons fresh cilantro (coriander) leaves, chopped 2 tablespoons fresh parsley, chopped In a deep heavy pan, gently fry onion in ghee/butter until translucent and beginning to brown.  Stir in Baharat and tumeric and cook 2 minutes longer. Add chicken pieces and turn in onion mixture over medium heat to brown lightly.  Add tomatoes, Loomi/lemon zest, cloves, cinnamon, cardamom pods and salt, stirrin...
3 comments
Read more