It’s Sop Up Season!
Damper is one of those quintessential Aussie-isms that has somehow gotten lost from our kitchens over the years. Not in my household, though! This is just perfect to whip up in the oven to break into steaming hot chunks for dunking into all those soups & stews on a bitterly cold evening.
Start by lightly greasing a baking tray & either lining with some baking paper or dusting in a wee bit of flour.
Grab a large mixing bowl & bung in 2 cups of self raising flour, a teaspoon of sugar (I use raw), a good pinch of salt & a teaspoon of butter. Give that a jolly good mix up to ensure your butter is well dispersed before adding in 1 cup of milk. Stir to form a manageable dough, it will be sticky.
Turn the dough out onto the prepared tray & shape it into a flattish ball, I then like to use my finger to gently create spikes all over for the crunchy bits.
Whack it in a 220c oven for half an hour (30 minutes) & then It’s Chompin Time!
Tanz Tip – this is also a fabuliciouz alternative to scones when served with jam & cream mmmmmmmmmmmm.