Kumara (Sweet Potato) Dampers

• 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)

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.

flour, caster sugar, salt, butter, kumara, buttermilk, water, milk, flour

Taken from www.food.com/recipe/kumara-sweet-potato-dampers-376528 (may not work)