Wattleseed Damper Recipe
A traditional Damper Recipe made even better with ground wattleseed.
Servings: 10 servings
Calories: 144kcal
Equipment
- large bowl
- butter knife
- baking tray
Ingredients
- 3 cups self-raising flour (3 cups = 450 grams)
- 1 tablespoon wattleseed (roasted and ground)
- ½ teaspoon salt
- ½ cup milk
- ¾ cup water
- a little extra milk and wattleseed (for brushing and sprinkling over damper)
Instructions
- Pre-heat oven to 200 degrees celsius (fan-forced).
- Sift flour and salt into a large bowl. (OR whisk with a fork if you don't have a sifter)
- Stir through the wattleseed.
- Add milk and water. Mix with a butter knife until mixture sticks together. If there are still dry crumbly bits in the bottom of the bowl add another 1-2 tablespoons of extra milk or water until mixture holds together.
- Turn dough onto a floured surface and knead very gently into a round.
- Place round onto a baking tray lined with baking paper. Flatten gently until round is about 13-14cm in diameter.
- Brush with a little extra milk and sprinkle a little extra wattleseed on top of damper.
- Bake on bottom shelf of oven for 20 minutes or until a rich golden colour.
- Remove from oven and turn damper onto a wire rack to cool.
- Check the damper is cooked properly by tapping on the base. It should sound hollow. If not, return to the oven for another 5 minutes.
Notes
Storing:
Wrap damper in a clean tea towel and keep for a day or two only. You can also wrap in food wrap and store in the freezer for up to 6 weeks.
Serving:
Serve damper warm or allow to cool. It’s traditionally eaten with butter or “Cocky’s Joy” (also known as Golden Syrup).
Nutrition:
The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 144kcal | Carbohydrates: 29g | Protein: 4g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 123mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin A: 20IU | Calcium: 21mg | Iron: 2mg