Ingredients
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1 2/3 cups gluten-free self-raising flour (225 grams)
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1 teaspoon caster sugar
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1/4 teaspoon salt
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20 g butter
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1/2 cup kumara (cooked, cold and mashed finely)
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1/2 cup buttermilk (125ml)
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2 tablespoons water (approximately)
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2 teaspoons milk (approximately)
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2 teaspoons gluten-free self-raising flour (extra)
Instructions
- Preheat oven to 220C/200C fan forced.
- Oil a flat baking/cookie tray/sheet.
- Sift dry ingredient into a large bowl and rub in the butter till you have a fine breadcrumb consistency.
- 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.
- Divide dough into 4 equal portions.
- Roll each portion into rounds and placed on oiled tray.
- Cut a cross through the top of the dough about 5mm deep.
- Brush tops with milk and then dust with extra flour.
- Bake dampers for about 20 to 25 minutes.