Mini Australian Damper Recipe – we’ve amped up this iconic Australian camp bread with rosemary for an extra flavour bite. Break apart the crumbly crust, slather with butter, and dunk in your favourite hearty soup, stew or pasta. Delish!
Why hello there! Hope all is well on your side of the world. We’ve just come back from a fun-filled weekend away with friends and family in the stunning Flinders Ranges, spotting our fair share of kangaroos and emus and having three solid days without phone reception or internet of any kind. Bliss!
The Flinders Trip is an annual tradition for my parents and their close friends and family. The destination is a complete surprise each year – all we know when we set out is that it’ll be somewhere north of Adelaide and south of Darwin… and of course, somewhere within the Flinders! 😜
After leaving the traditional departure point of Port Broughton, we drove along a wandering route through tiny country towns to a secret destination… which this year turned out to be at Merna Mora station – about 500kms from Adelaide. Merna Mora lies tucked away on a creek bed beneath towering gum trees, and somehow feels like it’s a stone’s throw from the legendary skyline of Wilpena Pound.
We’d rise early each morning to capture the sunrise over the Pound, then jump in the cars and set out for a day of adventure, exploring the rocky ranges by four wheel drive. In a convoy of five vehicles, we knew we’d be able to tackle aaaaalmost anything, and at least have plenty of help on hand in case something went wrong (not that it did, thankfully!). But it still sent shivers down my spine looking at the sheer inclines and slippery slopes our cars tackled along the way.
Of course, all this driving definitely starts to make you hungry…
Pitstops for morning and afternoon tea to top up with coffee and sweet slices… Hot lunches cooked over portable gas stoves… Shared dinners with barbecued meats, the most amazing salads you can imagine, and toasty Australian Damper fresh from the camp oven… One thing we can say about travelling with this group is we never go hungry.
(We should fast for at least a week before we head out on this trip! 😅 )
Mini Australian Damper Recipe
Of course, it wouldn’t be a trip to the outback without Australian Damper. It’s an Aussie tradition when you head off camping our out four wheel driving in the outback. Historically a staple of swagmen, drovers, stockmen, travellers… and hungry campers alike, Australian Damper is traditionally cooked in campfire ashes or in a cast iron camp oven. But the good news is it couldn’t be easier to bake in the oven at home.
Bake up your Australian Damper into one huge loaf, or split it up the dough into smaller portions like we did for extra crunchy goodness. We think the mini portions make for the perfect size to serve up alongside a big pot of camp stew, a hearty winter soup, or even beside a saucy pasta.
Or you could do what we did today for lunch and eat it all up on it’s own. Serve toasty warm and don’t forget the butter!
- 2 cups plain flour
- 1 tsp salt
- 20 g butter
- ½ cup milk
- ½ cup water
- 2 long sprigs fresh rosemary (or 1 - 2 tsp dried rosemary)
- Alrighty, first step is to preheat your oven to 220˚C (428˚F), and line a tray with baking paper.
- Next, pop the the flour, salt and half the rosemary in a large mixing bowl, then add the butter and rub it into the flour with your hands.
- Form a well in the centre of your butter and flour mixture, then pour in your milk and water. Give everything a really good stir until it forms a nice dough.
- (Optional: Separate the dough into four portions for tasty mini dampers!)
- Now pop your dough onto the lined tray and slice a cross into the top using a sharp knife. Garnish with your remaining fresh or dried rosemary.
- Bake for around 15 mins at 220˚C, then for a further 10 mins at 180˚C (244˚F) until your gorgeous damper is golden brown and delicious looking. Tap the bottom and your damper should sound hollow - that's when you know you're done!.