Damper is one of the things that just about every Australian knows about. A simple bread that was traditionally cooked in hot coals by drovers and stockmen back in the early days, and probably still is.
Here is a glammed-up version of good old damper:
- 1½ cups self raising flour
- 1 tsp dried saltbush, plus extra to garnish
- ¼ tsp salt
- 20 g butter
- ½ cup milk
- 125 g natural yoghurt
- ¼ cup raw macadamia nuts, coarsely chopped
- 125 g feta, crumbled
Preheat oven to 210°C.
Combine the flour, saltbush and salt in a large bowl. Rub the butter into the flour until coarse. Alternatively, pulse in a food processor.
Combine the milk and yoghurt, then add to the flour mixture with two thirds of the macadamias and feta. Bring together with your fingers then turn out onto a lightly floured surface. Bring it all together again, without kneading, then cut the dough into four. Do not overwork it!
Roll into balls, place onto a lightly floured baking tray, then score a cross into the top. Crumble over the remaining feta and macadamias and a little more dried saltbush.
Bake for 20 minutes, or until golden and cooked through. Serve warm or at room temperature.
Images and Recipe courtesy of Heneedsfood