Next time you are going camping try making damper cooked over the embers of a fire. Small handfuls of the dough here are shaped around a stick, cooked and then served with butter and your choice of honey, golden syrup or jam. Alternatively turn the same dough into griddle cakes cooked in a preheated frypan or on your barbecue plate.
|2 cups||Plain flour (Main)|
|3 tsp||Baking powder|
|½ cup||Milk, or use water|
|¼ cup||Neutral oil|
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- Combine the flour, baking powder and salt in a large bowl. Combine the milk or water and oil, add to the dry ingredients and mix to form a soft, pliable dough (if it is at all crumbly add a little more milk or water).
- To make camp damper, take small handfuls of mixture and shape thinly around non-toxic sticks. Cook over the embers of a fire, turning, until the outside is golden and the damper comes off the sticks easily (about 15 minutes). Drizzle a little butter and honey, golden syrup or jam into the hole where the stick was and eat while hot.
- To make griddle scones, take small handfuls of mixture, form into balls and press to flatten to about the thickness of your finger. Heat a little oil or butter in a preheated frypan or on a preheated barbecue plate and cook over low heat until golden brown and cooked through (about 7 minutes each side). Split and fill with a little butter and honey, golden syrup or jam.
More Anzac recipes from Annabel
Essential Annabel Langbein(Annabel Langbein Media, $65) is a beautiful compendium of Annabel’s best-ever savoury recipes and cooking tips — on sale at Paper Plus, Whitcoulls, The Warehouse and all good bookstores or visitannabel-langbein.com