Ingredients
- 1 2/3 cups gluten-free flour (self-raising flour, 225 grams)
- 1 teaspoon caster sugar
- 1/4 teaspoon salt
- 20 grams 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 flour (self-raising flour, extra)
How to Make
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Step 1: Preheat oven to 220C/200C fan forced.
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Step 2: Oil a flat baking/cookie tray/sheet.
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Step 3: Sift dry ingredient into a large bowl and rub in the butter till you have a fine breadcrumb consistency.
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Step 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.
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Step 5: Divide dough into 4 equal portions.
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Step 6: Roll each portion into rounds and placed on oiled tray.
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Step 7: Cut a cross through the top of the dough about 5mm deep.
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Step 8: Brush tops with milk and then dust with extra flour.
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Step 9: Bake dampers for about 20 to 25 minutes.
We hope you enjoy this recipe!
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