Aussie Damper with Lemon Myrtle Tea

On Australia Day it is our family's tradition to make a big campfire and  cook damper in a camp oven.  Washed down with a refreshing cup of lemon myrtle tea.    But if you don't have a fire close by you can pop it in your electric or gas oven.

Ingredients

3 cups (450 grams) self raising flour
Pinch of salt
80 grams chilled cubed butter
3/4 cup water


Method

Preheat oven to 200 degrees Celsius

Line a backing tray with baking paper.

Combine flour and salt in a large bowl.
With fingertips rub the butter into the flour until it is the consistency of fine breadcrumbs.
Add the water to the flour mixture using a knife in a cutting motion.
Use your hands to bring the mixture together then turn out onto a floured surface and gently knead for a minute or two.
Shape into a disk and place on the prepared tray.
Using a sharp knife that has been dipped in flour mark 8 wedges on the top of your damper.
Dust with a little extra flour and bake for 30 minutes or until cooked through and sounds hollow if tapped on the base.

Lemon myrtle tea

Combine a dozen lemon myrtle leaves (see photo above) in a china tea pot pour in boiling water.
Let steep then serve.



Mamma Marmalade