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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Damper is a traditional Australian bread, but this version is cut up and served as a kind of scone. The recipe comes from the Australian Women’s Weekly cookbook Muffins, Scones and Breads”. NOTE: Australian chefs use a larger tablespoon measure so will only need 2 tablespoons of crystallised ginger and the same for the extra sugar. Ingredients:
15 g butter |
3 stalks rhubarb, finely chopped (200g) |
300 g self-raising flour |
1 pinch bicarbonate of soda |
1 teaspoon ground cinnamon |
60 g ground almonds |
2 1/2 tablespoons finely chopped crystallized ginger |
75 g caster sugar (superfine) |
250 ml milk (approximately) |
2 1/2 tablespoons caster sugar (extra) |
Directions:
1. Pre-heat oven to 450F / 220C /gas mark 6.
2. Melt the butter in a small pan, add rhubarb, cook and stir for about 5 minutes or until rhubarb is just tender; leave to cool.
3. Sift flour, soda and cinnamon into a medium sized bowl; stir in ground almonds, ginger, sugar and rhubarb.
4. Stir in enough milk to mix to a soft, sticky dough.
5. Turn dough onto a floured surface, knead until smooth.
6. Divide dough in half, place halves onto greased baking trays, shape into a 15cm rounds; mark each round into 8 wedges, sprinkle with the extra sugar.
7. Bake for about 20 minutes.
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