Traditional Aussie Damper

Traditional Aussie Damper

Damper was traditionally made by swagman, drovers and stockmen who would travel weeks at a time.  They would have the basic ingredients of flour and water with them and cook the damper in a campfire.

Today we have the luxury of a refrigerator so butter has crept into the recipe as well as self raising flour which is a modern adjustment to plain flour and then adding baking powder for rise.  It is now very similar to a scone recipe without any sweetness or milk added.

Traditionally damper was eaten with golden syrup and given the nickname “cockys joy”.


3 Cups Self Raising Flour*
Pinch Salt
80gm Butter, cubed
3/4 Cup Water

*You can also use Plain Flour and 3 Tsp Baking Powder


1. Place the flour and salt into a larger bowl, add the butter and rub into the bread to form a breadcrumb texture.  Add the water and mix together with a butter knife to form a dough.  You may need to add a little more flour or water to form a soft only slightly sticky dough.

2. Place a baking dish and then divide the dough into eight.  Roll into balls and place into the baking dish in the pattern shown.  Bake in a 200 degree celcius oven for 20 minutes or until golden and when tapped sounds hollow.

Traditional Aussie Damper Traditional Aussie Damper

*You can also make it as one big damper.

Serve with lashings of butter and golden syrup.

Traditional Aussie Damper Traditional Aussie Damper Traditional Aussie Damper

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3 Responses to Traditional Aussie Damper

  1. Danielle @ Several Kinds of Crazy January 25, 2016 at 7:58 am #

    These look awesome! Might need to make these with the kids today ?

    • Amanda January 25, 2016 at 11:25 am #

      They were yummy!

  2. Lisa January 26, 2016 at 4:13 am #

    YUM! A favourite of mine for sure! And I suspect damper might just make an appearance in our house today too 😉

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