Damper

• self-raising flour500g
• butter, cold cubed60g
• milkplus extra to brush300ml
• salt1 tsp
• golden syrup (optional)to serve2 tbsp

Method

1. 1

   Preheat oven to 220°C and dust a tray with flour.

2. 2

   In a large bowl, whisk self-raising flour with salt; rub in cold butter until it resembles coarse breadcrumbs.

3. 3

   Make a well, pour in milk, and mix with a butter knife until it just comes together.

   Don't overwork — damper turns tough fast.

4. 4

   Tip onto a floured bench, shape into a round about 4cm thick, and place on the tray.

5. 5

   Score a deep cross on top, brush with milk, and dust lightly with flour.

   The cross helps the loaf bake evenly.

6. 6

   Bake until deep golden and hollow-sounding when tapped, about 25–30 minutes.

7. 7

   Rest 5 minutes, then tear and serve hot with butter and golden syrup.

Per serving

320

kcal

8g

protein

55g

carbs

8g

fat