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Damper Recipe

Damper Recipe


Darren Charlwood, an Aboriginal Education Officer at the Royal Botanic Garden Sydney was asked ‘How do you make damper?’ This is his account.

Damper across Australia is made from a diverse range of seeds depending on the region. The damper recipe I use was given to me by one of my aunts and I see it as the contemporary form of a rich tradition.
Darren Charlwood


  • 3 cups of any kind of wheat-based flour but self-raising is what I use
  • 3/4 of a cup of water
  • Pinch of salt
  • Good tea spoon of Australian honey


  1. Preheat the oven at 180oC and prepare a baking tray by lightly dusting with flour to prevent your damper from sticking.
  2. Stir salt and honey in the water until completely dissolved.
  3. Place the flour into an appropriate size mixing bowl and make a well in the centre of the flour and mix in water mixture.
  4. Once the dough is a soft “play dough” like consistency, roll your dough into a ball and then flatten it out to make a large thick patty.
  5. Place the dough onto your prepared baking tray and bake for 20min or until golden brown.

"I enjoy damper with butter and golden syrup or next time you are having stew as a winter warmer to accompany it. Remember though, however you are enjoying it, you are participating and continuing a food tradition that been continuously practiced for tens of thousands of years." Darren Charlwood