Whether you are relaxing on the front porch or enjoying the serenity of the outback from your 4x4, these cheesy damper pieces make for a great snack.
This article was first published in 4x4 Australia's April 2011 issue.
This recipe can be cooked up with easily available ingredients without needing much utensils and serves 4 to 6.
Check out more bush cooking recipes
- 3 cups self-raising flour
- Good pinch salt
- 1 bottle beer (350mL)
- 3 dstspn oil
- Fresh herbs of your choice (finely chopped)
- ½ cup grated cheese
Measure flour into a mixing bowl, add salt, finely-chopped herbs and cheese. Combine ingredients and make a well in the centre of the mixture. Pour in about 300mL of beer and the oil. (You may need more of the beer, but see how you go and add more if needed.)
Mix together with a butter knife until all ingredients are combined. The dough should come together but not be too sticky. Tip the dough onto a floured board and knead gently.
Damper is not like bread and does not need to be kneaded very long (treat the dough as you would a scone mixture). If you knead it too much you will make it tough and the damper will not rise as much – the aim is to keep as much air in the dough as possible, not to knock it all out.
Pat out the dough into a large oval or rectangle shape and cut into squares.
Place the damper squares on a greased, large, tin plate and place on a trivet in a hot preheated camp oven. Bake until cooked, which should take about 10 to 15 mins. Don’t forget to have some coals on the lid as well, for an even cooking process.