Preparation info
  • Makes


    Appears in
    The Cook's Book of Everything

    By Lulu Grimes

    Published 2009

    • About

    Damper is a simple bread of flour and water eaten by early Australian settlers and bushmen, although modern versions add milk and butter for flavour. The dough may be wrapped around a stick and cooked over camp-fire coals or cooked in a camp oven. Damper is so called because it was said to ‘dampen’ the appetite.


    • 375 g (13 oz/3 cups) self-raising flour
    • 90


    1. Preheat the oven to 210°C (415°F/Gas 6–7). Lightly grease a baking tray. Sift the flour and 2 teaspoons salt into a bowl and make a well in the centr