Ingredients :
Flour, for dusting
2 cups self-raising flour
1/2 teaspoon salt
60g butter, chopped
1 cup mashed orange sweet potato (see Notes)
3/4 cup milk, plus extra for brushing
1/4 cup fresh chives, finely chopped
1/4 cup fresh flat-leaf parsley leaves, finely chopped
Butter, to serve.
Method
Step 1
Preheat oven to 220C/200C fan-forced. Dust a baking tray with a little flour. Combine self-raising flour and salt in a bowl. Using fingertips, rub butter into flour until mixture resembles fine breadcrumbs.
Step 2
Add mashed sweet potato, milk, chives and parsley. Using a butter knife, stir mixture until a sticky dough forms, adding a little extra milk, if necessary. Turn out dough onto a lightly floured surface. Knead until just smooth. Shape dough into a 20cm round. Put on prepared tray.
Step 3
Lightly brush top with a little extra milk. Sprinkle with sea salt flakes and cracked black pepper. Using a sharp knife, score top of damper into 8 wedges. Bake for 30 minutes or until golden and hollow when tapped. Stand for 5 minutes. Serve warm or at room temperature with butter. n
Flour, for dusting
2 cups self-raising flour
1/2 teaspoon salt
60g butter, chopped
1 cup mashed orange sweet potato (see Notes)
3/4 cup milk, plus extra for brushing
1/4 cup fresh chives, finely chopped
1/4 cup fresh flat-leaf parsley leaves, finely chopped
Butter, to serve.
Method
Step 1
Preheat oven to 220C/200C fan-forced. Dust a baking tray with a little flour. Combine self-raising flour and salt in a bowl. Using fingertips, rub butter into flour until mixture resembles fine breadcrumbs.
Step 2
Add mashed sweet potato, milk, chives and parsley. Using a butter knife, stir mixture until a sticky dough forms, adding a little extra milk, if necessary. Turn out dough onto a lightly floured surface. Knead until just smooth. Shape dough into a 20cm round. Put on prepared tray.
Step 3
Lightly brush top with a little extra milk. Sprinkle with sea salt flakes and cracked black pepper. Using a sharp knife, score top of damper into 8 wedges. Bake for 30 minutes or until golden and hollow when tapped. Stand for 5 minutes. Serve warm or at room temperature with butter. n
