Delicious damper a real treat

DAMPER experts Jan and Claude McLachlan have been making damper for Lions volunteers at the Muster for two years now.

And they never last long, said Mr McLachlan. Tasty additions like ginger, dried apricots and dates make for a delicious damper.

“Everyone raves about them. We haven’t had a bad one yet,” he said.

Mrs McLachlan let The Gympie Times in on her secret recipe:

For a plain damper you will need:

• 1¾ cup of boiling water with 2tbsp of  sugar dissolved and left to cool.
• 3 cups self-raising flour
• 1 large tsp baking powder
• 2 tsp salt
• 3 tbsp powdered milk
• 2tbsp margarine/ butter

Method:

In a bowl add the flour, baking powder, salt and powdered milk. Rub in the butter or margarine like you are making scones.

Once you have a crumbly mix add the water, which should now be warm, a little at a time to make a thick dough-like consistency. Tip on to a floured board or baking paper, add more flour to the top and cook in a camp oven for 30 mins or until cooked.

Extras like dried apricots can be added to the mix before the water.