Kitchen Organizer

I have really fond memories of eating damper around the campfire while camping as a kid - so I was really excited to try this out for Barbecue Week!  I did some comparing of recipes and realised if I was going to do it on the barbecue, I'd need one with a hood - but I don't!  So, this version is cooked in the oven.  Another great idea is to twist "snakes" of dough around sticks and cook it over an open fire - yum!  My personal preference for damper is to serve warm with lashings of butter & golden syrup - but you could just as easily have it savoury with Vegemite (how Aussie is that?!?), cheese, or basically any sandwich topping!  I loved this one (from www.taste.com.au) and will definitely make it again!

Ingredients
450g (3 cups) self-raising flour
Pinch of salt
80g butter, chilled, cubed
185ml (3/4 cup) water, or milk (or a combination of both)

Method
Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Combine the flour and salt in a large bowl. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs.

Add the water to the flour mixture and use a round-bladed knife in a cutting motion to mix until the mixture just comes together, adding 1-2 tbs extra water if the mixture is a little dry. Use your hands to bring the mixture together.

Turn the dough onto a lightly floured surface and knead gently for 1-2 minutes or until smooth. Shape into an 18cm disc and place on tray. Use a sharp knife that has been dipped in flour to mark 8 wedges on top. Dust the damper with a little extra flour and bake in preheated oven for 30 minutes or until the damper is cooked through and sounds hollow when tapped on the base. Transfer to a wire rack for 5 minutes to cool slightly. Serve warm or at room temperature.