Name: Kumara dampers
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 2/3 cup (225g) gluten-free self-raising flour; 1 teaspoon caster sugar; 1/4 teaspoon salt; 20 gram butter; 1/2 cup cold mashed sieved cooked kumara; 1/2 cup (125ml) buttermilk; 2 tablespoon water, approximately; 2 teaspoon milk, approximately; 2 teaspoon gluten-free self-raising flour, extra

Kumara dampers

Kumara dampers are a marriage of old Australia and new, of bush practicality and modern, urban culinary exploration. The pumpkin scone of Modern Australian cuisine.

Photographer: Teny Aghamalian, Stylist: Louise Bickle

Ingredients

1 2/3 cup (225g) gluten-free self-raising flour

1 teaspoon caster sugar

1/4 teaspoon salt

20 gram butter

1/2 cup cold mashed sieved cooked kumara

1/2 cup (125ml) buttermilk

2 tablespoon water, approximately

2 teaspoon milk, approximately

2 teaspoon gluten-free self-raising flour, extra

Method

1.Preheat oven to 220°C (200°C fan-forced). Oil oven tray.

2.Sift dry ingredients into large bowl; rub in the butter. Add kumara, buttermilk and enough of the water to mix to a soft, sticky dough. Knead dough lightly on floured surface until smooth.

3.Divide dough into four equal portions. Roll each portion into rounds, place on oven tray. Cut cross through top of dough, about 5mm deep. Brush tops with milk, then dust with extra sifted flour. Bake dampers about 35 minutes.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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