Damper skewers

This Antipodean’s fireside favorite is also a bit of a Girl Guide tradition. It's a fun thing for a long, lazy beach barbecue. It is usual to cook damper in the embers of the fire, but rosemary skewers are a stylish alternative. Dunk the damper in tomato soup for a delicious meal.

Soak the rosemary spikes or wooden skewers in cold water for 30 minutes. Sift the flour, baking powder and salt into a large bowl. Rub in 200g/7oz/scant 1 cup of the butter until the mixture looks like fine breadcrumbs and then add the chopped rosemary. Strain the saffron water into the milk and add to the flour mixture all in one go. Mix to a paste with your hands and knead until the dough is smooth and elastic. Melt the remaining butter and stir it with the rosemary brush to infuse it with the flavor.

Prepare the barbecue. Drain the skewers or rosemary spikes. Divide the dough into 24 equal pieces and twist one piece around each skewer or spike. Once the flames have died down, position a lightly oiled grill rack over the coals to heat. When the coals are medium-hot, or with a moderate coating of ash, grill the spiked dough for 5 minutes, turning often, until cooked and golden. Brush occasionally with the rosemary dipped in butter and serve hot.

Serves 8
500g/ 1¼ lb/5 cups plain (all-purpose) flour
25ml/1 ½ tbsp baking powder
250g/9oz/1 cup plus 30ml/2 tbsp butter
30ml/2 tbsp chopped fresh rosemary, plus 1 sprig to flavor and use as a brush for the butter
1 large pinch of saffron threads mixed with 15ml/1 tbsp boiling water
175ml/6fl oz/ ¾ cup milk
Salt
24 rosemary spikes or wooden skewers (or 12 of each)