A super quick, super easy recipe for a traditional Aussie damper, historically prepared by swagmen, drovers, stockmen and other travellers, baked in the coals of a campfire or in a camp oven. We’re using our Weber Baby Q.
Enjoy with butter, jam and cream as you would scones, or as an accompaniment to soups and other main meals.
2 cups Self Raising Flour
60g melted butter (*melt butter over low heat)
1/2 can of your favourite Pale Ale
Place a trivet into your Weber and heat on full heat for 10 minutes. Turn heat down to half way, to ensure a low/medium heat of around 190 degrees celsius.
Grease a baking tray or pan with a small amount of butter.
Combine flour, salt and melted butter in a bowl and mix with a wooden spoon/butter knife. Slowly add beer a small amount at a time, while stirring. Continue to add small amounts of beer until mixture forms a dough.
Knead dough for 1-2 minutes and flatten into an oval shape. Score the top of the dough, place on baking tray/pan, and dust with a little flour.
Bake in the Weber for 20-25 minutes, checking after15-20 minutes. When your knife comes out clean, your damper is ready!
Best enjoyed warm with lots of butter!