Damper
<p>First made by Australian swagmen, drovers, stockmen and settlers, damper is as much a part of Aussie culture as Vegemite and Ned Kelly.</p>
<p><strong><span style="text-decoration: underline;">Serves:</span> </strong>12</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>4 cups self-raising flour</li>
<li>1 tsp. salt</li>
<li>20g butter, softened</li>
<li>1 cup milk</li>
<li>½ cup water</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<ol>
<li>Preheat oven to 220°C.</li>
<li>Stir the flour and salt together in a large bowl and rub in butter using your hands.</li>
<li>Make a well in the centre of the mixture and add the milk and water. Stir until a dough forms.</li>
<li>Place the dough on a lightly-floured surface and knead into a round loaf, about 20cm in diameter.</li>
<li>Place dough onto a greased baking tray and cut a cross in the top with a sharp knife.</li>
<li>Bake for 25 minutes before lowering the temperature to 180°C. Bake for a further 5-10 minutes until golden brown.</li>
<li>Serve with a soup or stew for a hearty meal.</li>
</ol>
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