Recipe by Jostlori
This was once traditionally cooked in the ground. Posted for ZWT8, found on Aussie Cooking.com. I've seen lots of damper recipes, but this is the first with coconut. Sounds more like a scone... please review and let me know!
Top Review by NorthwestGal
I had a lot of hopes for this recipe, but I encountered a few problems with this recipe. I've never made damper before, so perhaps I did something wrong. The biggest issue was that the instructions didn't state what size of tin to use, so I used my muffin pan since I didn't think the small amount of dough was intended for a loaf. And the little dampers didn't rise a bit. They came out about 1 inch high, and they were not done in the center, even after 80 minutes of baking. But the top and edges were nicely baked, so I didn't risk baking any longer for fear of burning the tops. Next time, I will try adding a little baking powder for a loftier damper, and I'll probably add a little sugar for a slight boost of sweetness. Made for ZWT8 - Australia.
- 1 cup all-purpose flour (or whole wheat)
- 1 pinch salt
- 3⁄4 cup milk (a bit more if using whole wheat flour)
- 1 cup desiccated coconut
- 1 tablespoon oil
Directions See How It's Made
- Preheat oven to 300 degrees.
- Mix all ingredients in a bowl, pour into a greased or baking paper lined tin.
- Bake at 300F for an hour then 350F for an additional 20-30mins.
- Slice and eat warm with butter or cool and slice and use like toast for breakfast -- with lots of butter.