Damper is a bread without yeast to make it rise, in the outback it is traditionally cooked in a camp oven or in the coals of a fire. The best way for it to be eaten is to spread liberally with Golden Syrup, washed down with copious amounts of Billy Tea.
Sift the flour and salt into a bowl, add sufficient milk to make a manageable dough. Bake on greased and floured baking sheet 25 - 30 minutes at 220C (400F). Brush with milk before cooking. Serve with lashings of butter
Sift the dry ingredients into a bowl. Rub in the butter. Add the fruit, mix in a well beaten egg and milk. Pour into a greased tin, bake 30-40 mins in moderate oven. Serve sliced and buttered
These bikkies (Aussie slang for biscuits) were originally made and sent by loving families to our diggers (soldiers) during at Gallipoli during World War 1. The letters "ANZAC" stand for Australian & New Zealand Army Corp. These bikkies are an staple and an icon in our Aussie diet. Ingredients 1 cup rolled oats 1/2 cup sugar 3/4 cup flour 1 Tbsp golden syrup 1 tsp bicarbonate of soda 2 Tbsp boiling water 1/2 cup butter, melted Directions Set oven to 160C (325F). Mix oats, sugar and flour. Mix golden syrup, soda and boiling water. While frothing, add melted butter and pour in dry ingredients. Mix thoroughly. Drop by spoonfuls on floured oven tray, allow room for mixture to spread. Bake 18 - 20 minutes. Cool on wire rack. Makes 36 biscuits. Return to Recipe Locator
Set oven to 160C (325F). Mix oats, sugar and flour. Mix golden syrup, soda and boiling water. While frothing, add melted butter and pour in dry ingredients. Mix thoroughly. Drop by spoonfuls on floured oven tray, allow room for mixture to spread. Bake 18 - 20 minutes. Cool on wire rack. Makes 36 biscuits.
Sift the four and salt together into a mixing bowl. Rub in the butter/margarine, then add enough milk to make a soft, sticky dough - this should be nearly all 1 cup, but leave a little in case it is too dry. Knead lightly on a floured surface (not for very long). Pat the dough out to about 2cm/ 4/5 inch thick, then use a floured round cutter to cut the scones out. (Use a cutter that is about 2 inches in diameter). Place on a greased baking tray, and brush the tops with a little milk. Bake in a very hot oven: 230 C / 450 F, for 10-15 minutes. The scones should be well-risen and have golden tops. Serve spilt horizontally with butter, golden syrup etc, or with whipped cream and jam.
Pumpkin scones were made famous in Australia by Lady Flo Bjelke-Petersen (wife of the former premier of Queensland) Sir Joh Bjelke-Petersen. Below is her recipe from her book Classic Country Collection. Scones, whether they are pumpkin plain or sweet make a perfect accompaniment for morning or afternoon tea. They are also sold at many School Fetes and cake stalls to help raise funds. Ingredients 1 Tbsps butter/margarine 1/2 cup sugar 1 cup cooked mashed pumpkin (cold) 2-2 1/4 cups self-raising flour 1 egg 1/4 teas salt extra flour for rolling Directions Beat butter, sugar and salt to a cream Add egg, then pumpkin and beat well Sift flour and stir by hand into mixture Turn onto a floured board then use a floured round cutter to cut the scones out. (Use a cutter that is about 2 inches in diameter). Place on a heated, floured baking tray, and brush the tops with a little milk. Bake in a hot oven, top shelf: 230 C / 450 F, for 15-20 minutes. The scones should be well-risen and have golden tops. Serve spilt horizontally with butter.
Beat butter, sugar and salt to a cream Add egg, then pumpkin and beat well Sift flour and stir by hand into mixture Turn onto a floured board then use a floured round cutter to cut the scones out. (Use a cutter that is about 2 inches in diameter). Place on a heated, floured baking tray, and brush the tops with a little milk. Bake in a hot oven, top shelf: 230 C / 450 F, for 15-20 minutes. The scones should be well-risen and have golden tops. Serve spilt horizontally with butter.
I don't think it would be a real Christmas Dinner in our home without Mango Chutney. But then again it is wonderful used at any time of the year, a great accompaniment for sandwiches and salads. Ingredients 12 green peeled and sliced mangoes 750 ml bottle brown vinegar 250 gms sultanas 1 Tbsp fresh chopped ginger 1 large diced onion 1 clove finely chopped 500 gms brown sugar 1 tsp chilli salt to taste a peeled diced apple can be added Directions Combine all above ingredients into a large glass or china bowl, cover and stand overnight. Place mixture in a large saucepan, bring to boil, stirring often, reduce heat and simmer for 1 hour or until the mixture is thick. Spoon in sterilized jars, seal when cold.
These are made from the famous Kraft product Vegemite a favourite of all Australians. Ingredients 2 cups self raising flour good pinch of cayenne pepper 1 teas dry mustard 2 Tabsps butter 1 1/2 cups grated cheese 1/3 cup water Vegemite Directions Sift the dry ingredients together. Rub in butter and add the cheese. Mix to a firm dough with water. Turn onto a floured board, knead well. Roll out pastry into a rectangle, spread with Vegemite Cut into pinwheel slices, place flat on a greased tray. Bake in a hot oven 15-20 mins.