Aussie Damper

With Australia Day fast approaching its time to pull out a few Aussie classics. First up is good ‘ol fashioned Aussie Damper.

FEHM_Photo Template_Square

To give you a bit of history, Damper was originally created by stockmen who only had basic rations. Damper’s main ingredients are flour, butter and water (or sometimes milk) and was traditionally cooked in a camp oven, which is a cast iron pot over hot coals. Its an iconic Aussie bread which is best served with Aussie Golden Syrup, but importantly, it is so easy to make!

FEHM_Photo Template_Square

There’s a few variations of the recipe out there, but here’s the basic damper recipe.


– 3 cups self raising flour

– Pinch of salt

– 80g chilled butter

– 3/4 cup of water


Step 1 – Sift flour and salt in a bowl. Cut the chilled butter into cubes and rub into the flour with your fingertips until the mixture looks like breadcrumbs.

Step 2 – Make a well in the center and add the water. Using a butter knife in a cutting motion mix until the mixture comes together. If it looks a little dry you can add a little extra water.

Step 3 – Turn the mixture out onto a floured surface, and pull it together with your hands. Knead it gently for 1-2mins or until it becomes smooth. Shape it into a round and using a knife dipped in flour, lightly mark 8 wedges on the top.

Step 4 – Place it on a baking tray lined with baking paper. Sprinkle the top with flour, and bake for 35mins at 200 degrees celcius, or until golden and when tapped underneath sounds hollow.

Step 5 – Leave it to cool on a wire rack for 30mins. If you cut it too soon it will look undercooked, however it just needs time to rest before cutting.

My favourite way to serve it is slightly warm with butter and lashings of golden syrup.

FEHM_Photo Template_Square