If you are looking for a delicious and easy to make short bread, then sweet potato damper manages to be both quick and easy while also being moist and delicious.
I like to cook this bread as a round damper, which gives it a lovely rustic look. But you can also make it into little mini scones or put it in a loaf tin instead. Also I can easily knead the dough in a bowl and shape it in my hands without having to flour up a cooking surface.
Ingredients 1 cup plain flour
1/4 cup wholemeal flour
2 teaspoons baking powder
1/2 teaspoon salt
30 g butter, softened and chopped
1/2 cup cooked mash orange sweet potato
a couple of tablespoons of milk
1 table spoon dukkah
Chop and cook the sweet potato. Steamed is best as sweet potato is very moist and steaming will mean it absorbs less moisture. But boiling is fine as well.
Place the flour, baking powder, dukkah and salt in a large bow and mix thoroughly. I am using 1 cup plain flour and 1/4 wholemeal for added texture. This mix is entirely up to you, but my personal preference is always no more than half of each.
Add the chopped and softened butter to the bowl.
Thoroughly mix through with your fingertips so that that the mix resembles breadcrumbs.
This flour needs some more work
Mash the sweet potato and mix it into the flour. Mix it through thoroughly. What can make this recipe difficult to get right is that it is hard to predict how much water will come out of the sweet potato and while mixing you will think the mixture is too dry, and then as you keep kneading it the flour will absorb more water from the sweet potato. If in doubt, use less, not more, sweet potato to avoid making the mixture too moist.
Start to add the milk. I would add one tablespoon at a time, then continue to mix and knead it thoroughly. You are aiming for a mixture that doesn't crack when kneaded but also dry enough that it doesn't stick to your fingers too much. Because the sweet potato will release water as you knead, it is not that easy. If the mixture becomes too sticky, then just add a little more flour.
Shape the dough into a nice round ball with your hands.
Place the ball of dough on baking paper on a baking tray. Pat the ball down. Score the top of the damper with a knife to make 8 wedges. Brush with milk.
Bake for 30 minutes at 220C. The damper will sound hollow when tapped and a metal skewer inserted into the damper will come out dry.
Serve warm with butter. This makes a beautiful part of a rustic lunch and is great for picnics.