Native wattleseeds add a nutty edge, while the herby taste of saltbush replaces plain old salt.
225g (1½ cups) self raising flour
¼ tsp cooking salt
¾ cup full cream milk
2 tsp wattleseed*
2 tsp saltbush**
1. Pre-heat the oven to 200C fan-forced (220C conventional). Place a heavy-based dutch oven with the lid on in the oven to preheat.
2. Place all ingredients in a bowl and mix with your hands until it comes together in a dough.
3. Shape the dough into a ball then press into a 15cm disc.
4. Place the dough into the preheated dutch oven. Put the lid back on and put it in the oven for 30 minutes.
5. Remove lid then bake for a further 10 minutes to brown the crust.
6. Transfer damper to a rack and cool for 30 minutes before slicing or tearing off chunks to serve.
This recipe goes well with my prawns with native dukkah.
*Wattleseeds have an earthy, roasted flavour reminiscent of coffee and chocolate. They're a good alternative to coffee in beverages and cocktails and are tasty in baked goods.
**The seeds and fruit of this shrub have been traditionally eaten by First Nations people, but it's the herby, salty taste of the leaves that is popular.