Damper 

I first had damper when I was a girl guide. *I know, I know* We learned about how the drovers and stockmen used to make this "no yeast bread" out in the bush. The authentic ways to cook this is to wrap it around a stick and hold over the open fire, or put it in a camp oven (large billy) and bury it under hot coals.

You will need

3 cups self raising flour
1-2 tablespoons salt
90g butter, melted
1/2 cup water
1/2 cup milk
extra milk for glazing
extra flour for dusting

Method

1. Preheat oven to moderately hot 210 C. Brush an oven tray with melted butter. Sift flour and salt into large mixing bowl; Make a well in the centre. Combine butter, water and milk and add to flour. Stir with a knife until just combined.

2. Turn onto lightly floured surface; knead 20 seconds or until smooth. Transfer dough to tray; press out to a 20cm round.

3. Using a sharp pointed knife, score into 8 sections 1 cm deep. Brush with milk; dust with flour. Bake for 10 minutes.

4. Reduce heat to 180 C. Bake 15 minutes or until damper is golden and sounds hollow when tapped.

Damper should be eaten hot, excellent with butter and golden syrup or honey.