Cheesy Beer Damper Bites
Servings
1loaf
Servings
1loaf
Ingredients
Instructions
  1. Measure flour into large mixing bowl, make a well in the middle and add the chives, oil and cheese. Pour in the beer and mix ingredients together with a butter knife until combined.
  2. Turn out onto a floured surface and shape into a 3-4cm flat disc. Don’t knead your dough as all the air will be compressed and your finished product will not be soft and light.
  3. With a sharp knife or scone cutter, cut dough into smallish squares or diamonds, or circles. Place pieces onto a tray that will fit in your camp oven. If you are using a cast iron oven it will need to be pre-heated, but a Hillbilly it can be used from cold.
  4. Place a good shovelful of coals on the ground away from the main fire. Place your Hillbilly on the coals with a low trivet in the bottom, put the damper pieces in and cover with the lid. Add a couple of shovelfuls of coals on top of the lid and let cook for about 15 minutes. Because the pieces are small it allows for the hot air in the oven to circulate and cook them evenly and quickly.
  5. Eat them straight from the oven with butter, or use to sop up your favourite stew or soup. How about olives, feta, sun dried tomatoes or garlic? Go crazy and come up with a gourmet creation of your own!
Recipe Notes

Perfectly cooked damper – golden and crunchy on the outside, soft and hot on the inside – is a thing of great pride. And, yes, it’s also thing of great skill as well. My number one tip: go smaller rather than larger. Learning this has vastly improved my success rate!