Bush Damper Twists (Garlic & Herb)

Golden, tear-and-share damper baked as soft twists with a crisp crust and a savoury garlic-herb finish.

Ingredients

• 3 cups self-raising flour (450g), plus extra for dusting
• 1 tsp salt
• 1 tbsp chopped mixed dried herbs (or 2 tsp if strong)
• 1 tsp garlic powder (or 2 small cloves garlic, finely grated)
• 1 to 1¼ cups milk (250–310ml), as needed
• 2 tbsp olive oil (or melted butter), plus extra for brushing
• Freshly cracked black pepper (optional)

Method

• 1

  Step 1: Preheat & prep tray

  Heat oven to **200°C (180°C fan)**. Line a tray with baking paper (or lightly oil it). This dough moves fast once mixed, so have everything ready.

• 2

  Step 2: Mix dry ingredients

  In a large bowl, whisk together **self-raising flour, salt, herbs, garlic powder**, and a few grinds of pepper. This spreads the flavour evenly so you don’t get “herb pockets”.

• 3

  Step 3: Make the dough

  Add **olive oil**, then pour in **1 cup milk**. Mix with a butter knife (classic damper method) until shaggy. Add extra milk **1 tbsp at a time** until you have a soft dough that just comes together (it should be slightly sticky but manageable).

• 4

  Step 4: Knead briefly (don’t overwork)

  Tip onto a floured bench and knead **10–12 times**—just until smooth enough to shape. Over-kneading makes damper tough.

• 5

  Step 5: Shape into twists

  Pat dough into a rectangle about **2cm thick**. Cut into **16 strips**. Twist each strip a few times, then pair two twists together (or bake single twists—your call). Place on tray with a little space between.

• 6

  Step 6: Bake

  Brush lightly with **oil/butter**. Bake **22–25 minutes**, until **deep golden** and they sound hollow when tapped underneath. If they’re browning too fast, drop the oven to **190°C** for the last 5 minutes.

• 7

  Step 7: Finish & serve

  Brush hot twists with a touch more oil/butter for shine and flavour. Rest **5 minutes** (steam finishes the crumb), then serve warm.

Tips

• **Milk amount varies** with flour brand and humidity—stop adding milk once the dough is soft and cohesive.
• **No garlic powder?** Use **finely grated fresh garlic** (it will be a little sharper—delicious).
• **Make it a sweet twist:** skip garlic/herbs, add **2 tbsp sugar + 1 tsp cinnamon**, then brush with butter after baking (pantry-staple friendly).
• **Storage:** best on the day, but keeps **2 days** airtight. Reheat in a **180°C oven for 5–7 minutes** to revive the crust.
• **Serve with:** butter, golden syrup, or alongside soups/stews as a rip-and-dip bread.

Nutrition (per serving, estimate)