Traditional Damper is definitely an Aussie tradition! Serve with slabs of butter and jam, or roll it out and wrap around a stick and heat over an open fire!
Mix the flour, salt and sugar together in a bowl. Stir in the butter and ‘pinch the butter’ into the mixture until it resembles breadcrumbs. Slowly add the milk a little at a time until a stiff dough is formed. Knead lightly until the dough is nice and smooth, then form into a damper and place on a greased baking tray or round cake tin. Use a little extra milk to glaze the top if desired.
Bake at 180 degrees for about 40 minutes or until damper is golden and sounds hollow when tapped. If the damper browns too quickly, cover with foil for the remainder of the cooking time.