Damper

Preheat the oven to 220°C and line a baking sheet with parchment paper. Measure out 450 g self-raising wheat flour and 1 tsp salt.

Add 100 g cold butter, cut into cubes, to the dry mixture and rub it in with your fingers until it resembles fine crumbs.

Mix 80 ml milk with 160 ml water, pour into the flour mixture, and quickly stir with a knife or spatula until you get a soft dough. Don't overmix.

Transfer the dough to a lightly floured surface, knead gently for 30–60 seconds, and shape into a round loaf about 5 cm thick and 15–16 cm in diameter.

Transfer the loaf to the baking sheet, cut two deep crosses on top, and brush the surface with 20 ml milk.

Bake for 10 minutes at 220°C, then reduce the temperature to 180°C and bake for another 15–20 minutes, until the crust turns golden and the bottom sounds hollow when tapped.

Let the damper rest for 5 minutes, slice, and serve hot.