Ingredients:
* 450g of self raising flour (3 cups)
* Pinch of salt
* 80g of butter, chilled, cubed
* 185g of water (¾)
Utensils:
* Tablespoon
* Sharp knife
Materials:
* Baking tray
* Non-stick baking paper
* Large mixing bowl
* Measuring cup
Steps:
1. Preheat the oven to 200 Celsius then line a baking tray with the non-stick baking paper.
2. Combine the flour and salt in the large bowl, then use your fingertips to rub the butter into the flour until the mixture looks like fine breadcrumbs.
3. Add the water to the flour mixture and use a round-bladed knife to mix the mixture. As it comes together, add 1 to 2 tablespoons of extra water if the mixture is too dry.
4. After that, use your hands to bring the mixture together.
5. Turn the dough onto a lightly floured surface, then knead gently for 1-2 mins or until smooth.
6. Next, shape the dough into a 18 centimeter circle on the tray.
7. Use the sharp knife that has been dipped in flour to mark 8 wedges on top.
8. Dust the damper with a little extra flour and baked in preheated oven for mins or until the damper is cooked perfectly through.
9. Transfer to a wire rack for 5 mins to cool down slightly.
10. Serve warm or at room temperature, then you can put white sugar on top.
If your damper looks golden brown on the outside and white with a little bit of brown inside then it is perfectly baked. The outside should taste crunchy.
