Damper bread twirls in the oven or campfire

Damper bread twirls for kids

Damper bread twirls is quick and easy to make.    Between you and me, it tastes its best when it comes straight out of the oven!  Not only is it a quirky snack for a grown up, it’s ideal for your child’s pack up, a picnic or a kids party.

How easy is damper bread twirls to make?

Damper bread is so easy to make.

I measure with measuring cups, its easier than scales.   The fantastic thing is … no proving, no yeast and a quick 30 seconds kneading time.  You don’t have to make twirls … you or the kids can make fun shapes too.

Ingredients for damper bread twirls

Damper Bread Twirls ingredients

To make damper bread twirls, you do not really need a lot of ingredients. Most of the ingredients for you damper bread you will have in you everyday food cupboard.

  • 3 cups of self raising flour
  • 3 tablespoons of soft butter
  • Pinch salt (optional)
  • ½ cup of water
  • ½ cup of milk

Optional:

You can make variations. I’ve made banana (add mashed), black olives, (cut into tiny pieces) and feta cheese (crumbled) twirls.  I loved every single one.

How to make damper bread

Damper bread twirl baking

Follow these simple instructions on how to make you amazing damper bread.

  1. Put the flour into a  bowl. 
  2. Add salt (optional)
  3. Add the butter .. now work your magic and rub with fingertips to form breadcrumbs.
  4. Add the milk and water slowly and in between, use a knife or spoon to mix the ingredients in a cross pattern.
  5. Now it’s time to get messy … put the dough onto a floured surface and knead for 30 seconds.
  6. Take sections of the dough and roll into a snake, rolling from the middle outwards. You may need to coat your palms with a little flour at this point as the dough will stick to your hands.
  7. Twirl around the skewer. 
  8. Brush with milk
  9. And cook …
  10. Then eat!

Note:

I tried the recipe with skimmed milk and soya.   I love soya and for me, the twirls tasted much more scrummy.  Brush a little melted butter pre-baking rather than milk, as it will give your damper bread a deeper golden colour.   I used the amounts for a damper loaf so I can make lots of twirls.  If you simply wish to make two twirls then use 1 cup of flour, 1 tsp sugar, 1 tablespoon butter, ¾ cup of milk, a pinch of salt.  I’ve also froze the twirls wrapped in foil but they are better eaten fresh.

Why not check out some of our other recipes

Recipe & photos credited to

Recipe credit:

Photography credit:

  • Lesley from Food Bomb Kitchen

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