Post by braided-rug on Jun 3, 2007 17:54:21 GMT 10
Damper
Serves 4
450g self-raising flour, plus 1 tablespoon extra
50g caster sugar/superfine sugar
salt, to taste
90g/3oz butter
180ml milk, plus 1 tablespoon extra
125ml water
Combine the flour, sugar and salt in a bowl. Rub in butter until mixture resembles breadcrumbs. Add milk and water and stir in with a knife until just combined. Turn out onto a floured surface and knead lightly until dough is smooth.
Oil a large piece of foil then form dough into a ball shape and press down slightly to flatten.
Make cuts across the top of the damper, brush with the extra milk and dust with the extra flour.
Wrap damper in the oiled foil and place on top of the grill over an open fire or barbecue, or place into the hot coats of the fire and cook for 40-50 minutes.
Serve with butter.
From: Australian Table magazine May 2000
Serves 4
450g self-raising flour, plus 1 tablespoon extra
50g caster sugar/superfine sugar
salt, to taste
90g/3oz butter
180ml milk, plus 1 tablespoon extra
125ml water
Combine the flour, sugar and salt in a bowl. Rub in butter until mixture resembles breadcrumbs. Add milk and water and stir in with a knife until just combined. Turn out onto a floured surface and knead lightly until dough is smooth.
Oil a large piece of foil then form dough into a ball shape and press down slightly to flatten.
Make cuts across the top of the damper, brush with the extra milk and dust with the extra flour.
Wrap damper in the oiled foil and place on top of the grill over an open fire or barbecue, or place into the hot coats of the fire and cook for 40-50 minutes.
Serve with butter.
From: Australian Table magazine May 2000
- I think it was just flour and water! We could have done with recipes like this back then!