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*
80gm Butter, cubed
3/4 Cup Water
*You can also use Plain Flour and 3 Tsp Baking Powder
LETS PUT IT ALL TOGETHER
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.
*You can also make it as one big damper.
Serve with lashings of butter and golden syrup.