Shearer’s Damper
At a Glance
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 45 minutes
- Servings
- 1 Damper, 4 serving(s)
Categories
- Breads
- Brunch
- Australian
- Baked
- Easy
Dietary
- Vegetarian
Allergens
- Wheat
- Milk
- Egg
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
This is a Damper which I bake on special occations, I found the recipe at the back of a White Wings flour pack and it is always greatly appreciated when we have visitors who deserve a special treat.
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Equipment
Oven, mixing bowl, floured board, baking tray, pastry brush
Ingredients
- 3 cups self-raising flour (metric cups, 350 gram, 12 oz)
- 3/4 teaspoon salt
- 30 g butter or 30 g margarine
- 1 cup water (250 ml, 8 oz)
- 1 egg (beaten)
- poppy seed
Instructions
Pre heat oven 220°C (425°F)
Into a bowl place flour and salt and rub in butter with fingertips until mixture resembles fine breadcrumbs. Add water to form a soft dough. Knead lightly on a floured board. Roll dough to a right angle 20 cm x 38 cm ( 8"xI5")and brush lightly with beaten eggs.
By longest side roll dough as for Swiss roll and on a lightly greased scone tray form into a circle, tucking one end into the other. Make deep cuts 5 cm (2") apart on the outer side of the circle, cutting 3/4 of the way into the center. Twist each portion of dough onto its side, brush with remaining egg and sprinkle over poppy seeds. Bake 25 - 30 minutes or until golden brown and sounds hollow when gently tapped.
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