Emma aime in the Kitchen: Damper

Dampers are traditional Australian soda bread prepared by by swagmen, drovers, stockmen and other travelers. It consists of a wheat flour based bread, traditionally baked in the coals of a campfire. Damper is an iconic Australian dish. Damper was traditionally made in a cast-iron pot with a lid, called a "camp oven". The entire pot was either covered in hot wood coals or the camp oven was placed in a hole in the ground and surrounded with hot wood coals. It was usually served with tea made in a billy over the camp fire.

Ingredients:
450g (3 cups) self-raising flour
Pinch of salt
80g butter, chilled, cubed
185ml (3/4 cup) water

Method:
Preheat oven to 200°C.
Line a baking tray with non-stick baking paper.
Combine the flour and salt in a large bowl. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs.
Add the water to the flour mixture and use a round-bladed knife in a cutting motion to mix until the mixture just comes together, adding 1-2 tbs extra water if the mixture is a little dry. Use your hands to bring the mixture together.
Turn the dough onto a lightly floured surface and knead gently for 1-2 minutes or until smooth. Shape into an 18cm disc and place on tray.
Use a sharp knife that has been dipped in flour to mark 8 wedges on top.
Dust the damper with a little extra flour and bake in preheated oven for 30 minutes or until the damper is cooked through and sounds hollow when tapped on the base.
Transfer to a wire rack for 5 minutes to cool slightly.
Serve warm or at room temperature.

recipe courtesy of taste.com.au