Homemade damper cooked on wooden spoons. Taken with a Canon IXUS 220.
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2 cups of self raising flour
1 1/2 cups of milk
1/2 a teaspoon of salt
1/2 a teaspoon of sugar
1 teaspoon of butter
Preheat oven to 220C / 425F.
Mix flour, salt and sugar in a bowl, then rub in butter until mixture resembles fine breadcrumbs. Add enough milk to make a manageable dough.
Tear chunks of raw damper dough and roll into sausage shapes around the handles of wooden spoons that have been soaked in water for 1 hour.
Place on a greased oven tray and bake for 25-30 minutes, turning occasionally.
Damper is cooked when the spoons can be removed easily and dryly.
Allow to cool briefly before serving with butter and golden syrup.