Kitchen Garden Term 3 Week 1
Week 1 saw the classes working with the Indigenous ingredient wattleseeds to make damper, linking to our learning about the history of Australian food as well as our NAIDOC Week activities. The students enjoyed working together to rub the butter into the flour and kneading the damper.
Our wattleseeds had not arrived for our first classes so we substituted equal parts of cocoa and cinnamon. The Thursday classes used the authentic wattleseed and although the smell was stronger, the taste was similar. The damper was served with golden syrup butter.
WATTLESEED DAMPER
Ingredients
3 cups self-raising flour
60g softened butter
1 tbsp wattleseed, finely ground (If you have no wattleseed use equal parts cocoa and cinnamon)
1 ½ cups water
Extra flour for bench and hands
Instructions
Preheat your oven to 200°C.
In a medium bowl place your flour in and mix in the butter rubbing the flour and butter between your fingers until it is like breadcrumbs. Make sure not to leave any butter chunks.
Mix in the wattleseed then add water 1 cup at a time to get a nice sticky dough.
Place extra flour on your bench top and knead well to combine dough making sure to keep your hands floured to avoid sticky hands.
Knead into a bread loaf and place on a floured baking tray, bake for 35 mins until browned and cooked through.
Golden syrup butter
90 g softened butter
85g golden syrup
Instructions
To make the golden syrup butter, weigh the golden syrup in a small bowl
Weigh butter and add to golden syrup.
When the damper is cooked soften the golden syrup butter in the microwave for about 15 seconds. Mix well. It should have the consistency of tub spreadable butter or margarine.
Serve damper warm with golden syrup butter.
