Supplied by Bev Turner
Emu Ridge Eucalyptus Distillery
Bev's Eucalyptus Butter is a taste sensation, and pairs beautifully with this basic damper. You can find more of her favourite recipes and uses for Eucalyptus oil in her very own recipe book here.
Damper Ingredients
- 450g (3 cups) self-raising flour
- Pinch of salt
- 80g butter, chilled, cubed
- 185ml (3/4 cup) water
Method
- Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Combine the flour and salt in a large bowl. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs.
- Add the water to the flour mixture and use a round-bladed knife in a cutting motion to mix until the mixture just comes together, adding 1-2 tablespoons extra water if the mixture is a little dry. Use your hands to bring the mixture together.
- Turn the dough onto a lightly floured surface and knead gently for 1-2 minutes or until smooth.
- Shape into an 18cm disc and place on tray. Use a sharp knife that has been dipped in flour to mark 8 wedges on top.
- Dust the damper with a little extra flour and bake in preheated oven for 30 minutes or until the damper is cooked through and sounds hollow when tapped on the base.
- Service with a side of Eucalyptus Butter and Emu Ridge's Native Currant Jam.
Eucalyptus Butter Ingredients
- 250gm of good quality butter
- 5ml of edible Eucalyptus oil
Note: to make the edible oil you will need a 50ml bottle - combine 35mls of olive oil and 15mls of eucalyptus oil.
Method
- Beat the softened butter and eucalyptus oil - use a Thermomix or hand beaters if you like.
- Once combined, roll butter into a 'sausage' using Gladwrap, and store in the fridge. Cut off a round as you require.
