Kumara (Sweet Potato) Dampers - cooking recipe

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)

Preparation

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.