Wattleseed Damper
This is what I call the ‘Blak man’s coffee scroll’. The wattleseed gives the flavour of bitter chocolate, hazelnut and a hint of coffee – it’s great for an afternoon snack straight from the oven with some plain butter or, even better, golden syrup butter.
Makes 1 full-sized damper, serves 4.
Ingredients 5
450 g self-raising flour, plus extra for dusting
80 g butter, at room temperature
1 tbsp wattleseed, ground
Golden Syrup Butter, to serve
375 ml water
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 8
Preheat the oven to 180°C (360°F) and dust a baking tray with .
To a bowl, add the and and mix together using your hands until fully combined.
Add the and mix through.
Add the , a little at a time, and mix with your fingers until you have a nice sticky dough.
Place some on your work surface, then knead the dough until you have a bread dough consistency.
Roll into a large ball, then tuck the dough on its underside to break open the top of the loaf.
Place on the baking tray and bake for 40 minutes.
Serve with .
Mabu Mabu's tips
Island people make the best damper, but we do it very differently to how most Australian kids make it on their school camps. Damper is the only kind of bread I grew up with. You don’t get freshly baked loaves off the barges – we just had flour and tins of butter. It was always made simply but ‘Island-style’: wrapped in banana leaves and steam-baked in the kup murri (underground oven). This is the first thing my dad ever taught me to cook. It’s loads of fun to make and relies on simple kitchen staples. Damper also saved my business during the 2020 COVID lockdowns, when I started doing damper workshops via Zoom. These days, I’m known everywhere for my damper.
