Recipe – Macadamia Smoked Damper

For this post I want to share with you the recipe I used for the damper in my Jump the Shark Lamb

rosemary and sea salt damper

The base recipe for the damper is:

250g self-raising flour
1/2 teaspoon salt
25g unsalted butter
175ml milk

1. Mix the flour and salt in a bowl.  Add the butter and mix through until incorporated in the flour which should now resemble bread crumbs.

2. Stir in the milk with a round blade knife until it becomes a soft dough.

3. Roll on to a lightly floured surface and work in to a ball.

4. Flatten out into a round disc approx. 17cm in diameter

5. Bake at 190c until golden (approx. 30 minutes)

For the baking I decided to use the weber kettle.  As my probes were otherwise occupied I just got it up to a typical roasting temperature (around 200c) and just kept an eye on it until it was golden.

I wanted to incorporate macadamias to fit in with my Australian theme so I mixed in some crushed macadamias after step 2 above.

You can work in a variety of different flavours, I also did a rosemary and sea salt one that came out really well.  I plan on trying a few others next time.

As I had just taken receipt of 20kg of macadamia shells I figured I might as well throw a few on the weber to really dial up my macadamia damper.  The smokey flavour stuck mostly on the outside of the damper; it was nice but will work just as well without smoke.

macadamia shells

The damper worked out really well.  I’m not much of a baker so I started early, expecting a couple of failures, but the recipe above has a lot of room for error and they all turned out delicious from the outset.

Make the damper as required because it doesn’t seem to keep very well – it goes very doughy and dry pretty quickly.

Serve hot with butter and vegemite or load it up with some delicious meats.

macadamia damper with vegemite

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2 Responses to Recipe – Macadamia Smoked Damper

  1. Bill says:

    I’ve always been afraid to put smoke on bread. I am afraid I will over power the bread. It was ok?

    • It was interesting.. not sure if I would do it on all breads, but as damper is supposed to be a campfire cooking type recipe it felt somewhat appropriate

      the first one definitely had too much smoke though

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