Kumara (Sweet Potato) Dampers |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From the Australian Women's Weekly Gluten-free and Allergy-free cookbook. Haven't tried so times are as per recipe in cookbook. After first two reviews I have changed the cooking times, hopefully they will reflect the right timing. Ingredients:
1 2/3 cups gluten-free self-raising flour (225 grams) |
1 teaspoon caster sugar |
1/4 teaspoon salt |
20 g butter |
1/2 cup kumara (cooked, cold and mashed finely) |
1/2 cup buttermilk (125ml) |
2 tablespoons water (approximately) |
2 teaspoons milk (approximately) |
2 teaspoons gluten-free self-raising flour (extra) |
Directions:
1. Preheat oven to 220C/200C fan forced.
2. Oil a flat baking/cookie tray/sheet.
3. Sift dry ingredient into a large bowl and rub in the butter till you have a fine breadcrumb consistency.
4. Add the kumara, buttermilk and enough of the water to mix to a soft sticky dough and then transfer dough to a floured surface and knead until smooth.
5. Divide dough into 4 equal portions.
6. Roll each portion into rounds and placed on oiled tray.
7. Cut a cross through the top of the dough about 5mm deep.
8. Brush tops with milk and then dust with extra flour.
9. Bake dampers for about 20 to 25 minutes.
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