Saturday, 21 July 2012

Damper with Seeds and Nuts

All Australians should know how to make damper. And then eat lots of it warmed up with butter. Yum...

For my non-Australian readers, damper is basically like a giant scone. That's the best definition I can think of, anyway... Kind of like a giant scone crossed with a loaf of bread. Yeah, that'll do.

So, here's how to make damper with seeds and nuts - the seeds and nuts just add a little something extra, but you can easily ditch them and make the damper plain:

Damper with Seeds and Nuts
What you need...
2 cups self raising flour
60g butter (say NO to palm oil!)
3/4 cup milk
1 cup mixed seeds and nuts

Make as you would a normal scone recipe: use your fingers to rub the butter into the flour until the mixture is bread-crummy in texture. Make a well in the centre and add the milk, seeds and nuts, stirring through with a flat bladed knife. When just combined, gently knead to form a dough. Place on a floured oven tray and press down into a large, flat circle. Use the knife (dipped in flour) to score the top to make 8 equal sections, dust with flour and bung in the oven at 200c and bake for around 35 - 45 minutes.

And that's it! You'll know it's done when it's hard on top and sounds hollow when you tap it.

Simply break off a piece and enjoy! :)

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