Damper

Sift flour and salt into a bowl, rub in butter until mixture resembles fine crumbs.

Make a well in the centre, add the combined milk and water, mix lightly with a knife until dough leaves sides of bowl.

Gently knead on a lightly floured surface and then shape into a round, put on a greased oven tray. Pat into a round 15–16 cm (6-6 1/2 inch) diameter.

With sharp knife, cut two slits across dough like a cross, approximately 1 cm (1/2in) deep.

Brush top of dough with milk.

Sift a little extra flour over dough.

Bake in a hot oven for 10 minutes, or until golden brown.

Reduce heat to moderate and bake another 20 minutes.

This also can be made in the coals of a campfire in a camp oven greased with butter, cook for about 15 minutes.

Best eaten the day it is made.