Ingredients (for 4 persons):

  • 450 gms – 3 cups self-raising flour
  • 80 gms – 5 ½ tbsp butter, chilled and cubed
  • 185 ml – ¾ cup water
  • 1 pinch of salt


  1. Put the flour, salt and butter in the bowl of an electric mixer fitted with a dough hook.  Mix until the mixture looks like breadcrumbs.  Now add the water and keep mixing, adding 1 or 2 tbsp extra water if required, until you obtain a smooth dough.
  2. Shape it into an 18 cm disc and place it on a baking tray layered with baking paper.  Mark 8 wedges on the top with a sharp knife that has been dipped in flour and dust the damper with a little extra flour.
  3. Bake it in a preheated oven at 200°C – 390°F for 30 – 40 minutes or until the damper is cooked through and sounds hollow when tapped on the base.  Transfer it to a wire rack for 5 minutes to cool.  You can serve it warm or at room temperature.  It can be stored in an airtight container for a few days.

Recipe adapted from Taste

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