300g self raising flour
½ teaspoon salt
2 teaspoons sugar
75 g butter
1 cup milk
Sift flour into a bowl and add salt and sugar. Work the butter into mixture until a fine crumble, then gradually add the milk until a soft dough forms. Knead on a floured surface until smooth. Divide the dough into 20 balls, roll each into a long, thick sausage, then coil around a bamboo stick and toast on the fire. Let it cool slightly, remove from stick and fill with squirty cream, Nutella and jam.
Dampers Recipe – In a large bowl or food processor bowl, combine the flour and milk. Mix to make a stiff dough, kneading and adding more flour if necessary. Shape the dough 2 tablespoons at a time, in the balls. On a lightly floured surface, roll balls into 2-1/2-inch “sausage” modes. Light oil spike, push a skewer through the length form of dough. Light oil and place dough on a skewer in the center of cooking grate. Grill 10 to 15 minutes, turning occasionally. Serve hot with butter and jam.
Dampers Recipe – Preheat the oven to 220C/200C fan-forced. Oil a baking dish.
Sift dry ingredients into a large bowl, rub in butter. Add Kumara, buttermilk and enough water to mix to a soft, sticky dough. Knead the dough on a lightly floured surface until smooth.
Divide the dough into four equal portions. Roll each portion into rounds, place on the furnace. Cut cross-over top of the dough, about 5 mm deep. Brush tops with milk, then dust with extra sifted flour. Rear shock absorbers approximately 35 minutes.
Baking Hint: You need 250 grams Kumara cook for this recipe.
Storage: dampers have tried and eaten the same day. They can be frozen for up to three months, thaw in a slow oven, wrapped in foil, for about 25 minutes or until heated through.
Glossary of Food Facts & Baking Ingredients
Dampers Recipe – self-rising flour is flour mixed with baking soda to 1 cup flour 2 tsp baking powder. Also available gluten-free from most supermarkets.
caster sugar is superfine or caster sugar table sugar.
Butter: 125 grams equals a stick (4 ounces) butter. Unsalted butter is often called “sweet” butter, which has no added salt. Salinity in normal salted butter is sometimes noticeable in a sweet recipe, especially with chocolate. You can use regular butter in most baking and cakes, but it is advisable to stick to unsalted butter as it is laid down in delicate toppings, glazes, and so on.
Buttermilk was originally the term given to the slightly sour liquid left after butter was churned from cream, but today’s commercially manufactured in the same way as yogurt.
Dampers Recipe – Finding the first eight long poles (about 50cm), covering half of each film. Place the flour in a large bowl. Add the sugar and mix. Pour 200 ml of water to the flour and mix until a dough. Slightly knead in bowl until dough comes together, then set aside for 10 minutes.
Divide the mixture into the second half, then break each half into four equal pieces, so you have 8 pieces of dough.
Take a third piece of dough and roll it between your hands into a sausage shape. Wrap the dough around the foil-covered end of the stick and gently push the stick, so it will not fall.
Cook the fourth damper on a fire or grill for 10-12 minutes – keep running so they are golden brown all over.
5th Press the dough with your finger – if it is cooked, it feels solid when you press them. Wrap a paper towel or tissue around the valve and pull the pin.
6th Fill center of each shock with either jam or chocolate spread.