Damper is an Australia camping classic. It’s super quick, eay and with minimal ingredients and cooking time.

Serve along side a stew, soup, pasta, with vegemite for brunch or with golden syrup for a tasty dessert!

This recipe creates 4 serves. Double recipe for more as damper freezes well for later!

Smoked Golden Kelp Granules - Use 1 heaped teaspoon for each batch.
Flour – Self-raising flour is easiest for damper. If subbing with all purpose flour, throw in 2 tsp of baking powder or baking soda to make it fluffy!
Butter – Use salted cooking butter.
Milk & Water – We love the crumb finish when using milk, but if you prefer a nut based or oat mylk, that will work, or use all water instead.
Rosemary to add to the savoury flavour and aroma - optional.

Preheat oven to 200°C (or prepare the camp fire coals!) Line a baking tray with non-stick baking paper. If using a camp oven, base the pot by rubbing butter all around the insides (and along the edges), with a paper towel, to create a non stick surface.
Combine the kelp, flour (and bi-carb) and salt in a large bowl. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs.
Add the mylk or water to the flour mixture and use a round-bladed knife in a cutting motion to mix until the mixture just comes together, adding 1-2 tablespoons extra water if the mixture is a little dry. Use your hands to bring the mixture together.
Turn the dough onto a lightly floured surface and knead gently for 1-2 minutes or until smooth. Shape into an 18cm disc and place on tray. Use a sharp knife that has been dipped in flour to mark 8 wedges on top. Dust the damper with a little extra flour and bake in preheated oven for 30 minutes or until the damper is cooked through and sounds hollow when tapped on the base.
Transfer to a wire rack for 5 minutes to cool slightly. Serve warm or at room temperature.

Kelp and Rosemary Damper Scones