Wattleseed damper with golden syrup butter

Name: Wattleseed damper with golden syrup butter
Prep time: 90 min
Total time: 90 min
Yield: 8 people
Cuisine: Australisch (Aboriginal en Torres Strait Islander)
Ingredients: 500 g Self-raising flour; 2 tbsp Ground wattleseed; 1 tsp Salt; 60 g Butter; 300 ml Milk; 80 g Soft butter for serving; 2 tbsp Golden syrup

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This damper is a bush-food variation on classic Australian camp bread, perfumed with wattleseed and served with sweet butter. It is simple to shape and a very approachable way to cook with Indigenous ingredients.

Serves: 8 people

Preparation time: 90 min

Ingredients

Self-raising flour – 500 g
Ground wattleseed – 2 tbsp
Salt – 1 tsp
Butter – 60 g
Milk – 300 ml
Soft butter for serving – 80 g
Golden syrup – 2 tbsp

Method

1. Heat the oven and mix the flour, wattleseed and salt. Rub in the butter until the mixture looks coarse and crumbly.
2. Add the milk and mix just until a soft dough forms. Do not overwork it or the bread will lose its tenderness.
3. Shape the dough into a round loaf, score a deep cross on top and place it on a lined tray.
4. Bake until risen, golden and cooked through. The loaf should sound hollow when tapped underneath.
5. Beat the soft butter with golden syrup until smooth and spoonable. Serve the warm damper thickly sliced with the sweet butter.