A classic Australian food, damper, has been consistently associated with the image of the Australian bush and camping. Also synonymous with outback Australia is native plant the Lemon Myrtle. With its distinct flavour, it gives the damper a zesty freshness. The best part about this recipe is you don’t need to go camping to make and serve these as a tasty snack for afternoon tea.
- 1/2 teaspoon dried lemon myrtle
- 1/2 teaspoon sea salt
- Extra milk, for brushing
Set the oven on 200C/180C fan-forced to preheat.
Lightly grease a baking tray. before sifting flour and salt into a large bowl. Then add the butter and use your fingertips to rub it into the flour mixture until it looks like fine crumbs.
Stir in the lemon myrtle and lightly season with pepper. Then make a well in centre of flour mixture before pouring the milk in. Stir to form a soft, sticky dough.
- Turn dough out onto a lightly floured surface. Knead lightly for 1 minute or until just smooth. Break the dough into 6 parts and roll in your hands till they are ball like in shape.
Place the balls of dough on prepared tray. Cut shallow slits across the top of each ball. Brush with a little extra milk. Dust with a little extra flour.
Bake for 15 minutes or until rolls sound hollow when tapped on top. The damper is best served warm or at room temperature with butter on the side.
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