Kumara Sweet Potato Dampers

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From the australian women's weekly gluten-free and allergy-free cookbook. haven't tried so times are as per recipe in cookbook. after first two reviews i have changed the cooking times, hopefully they will reflect the right timing.

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Steps

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Preheat oven to 220c / 200c fan forced.

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Oil a flat baking / cookie tray / sheet.

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Sift dry ingredient into a large bowl and rub in the butter till you have a fine breadcrumb consistency.

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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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Divide dough into 4 equal portions.

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Roll each portion into rounds and placed on oiled tray.

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Cut a cross through the top of the dough about 5mm deep.

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Brush tops with milk and then dust with extra flour.

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Bake dampers for about 20 to 25 minutes.

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Ingredients

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gluten-free self-raising flour, caster sugar, salt, butter, kumara, buttermilk, water, milk