Wattleseed damper with golden syrup butter

"I call this the blak man's coffee scroll!"

Credit: Frank Yang

• serves

  4-6

• prep

  10 minutes

• cook

  35 minutes

• difficulty

  Easy

Ingredients

• 3 cups self-raising flour
• 2 tbsp softened butter
• 1 tbsp wattleseed, finely ground
• 1 ½ cups water

Golden syrup butter

• ¼ cup softened butter
• ¼ cup golden syrup

Instructions

1. In a medium bowl place your flour in and mix in the butter rubbing the flour and butter between your hands until you form a sandy in texture. Make sure not to leave any butter chunks.
2. Mix in the wattleseed then add water 1 cup at a time to get a nice sticky dough.
3. Place extra flour on your bench top and knead well to combine dough making sure to keep your hands floured to avoid sticky hands. 
4. Preheat your oven to 200°C.
5. Knead into a bread loaf and place on a floured baking tray, bake for 35 mins until browned and cooked through.
6. Alternatively, you can wrap the damper in a bamboo leaf softened over a flame, then again in aluminium foil.
7. To make the golden syrup butter, combine equal parts butter and golden syrup. Serve damper warm with golden syrup butter.

 

Celebrate Island flavours with Nornie Bero in Torres Strait at Home.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.