Difference between revisions of "Damper II"
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* ½ cup [[water]] | * ½ cup [[water]] | ||
| − | == | + | == Procedures == |
# Sift [[flour]] and [[salt]] into a bowl, rub in [[butter]] until mixture resembles fine crumbs. | # Sift [[flour]] and [[salt]] into a bowl, rub in [[butter]] until mixture resembles fine crumbs. | ||
# Make a well in the centre, add the combined [[milk]] and [[water]], mix lightly with a knife until dough leaves sides of bowl. | # Make a well in the centre, add the combined [[milk]] and [[water]], mix lightly with a knife until dough leaves sides of bowl. | ||
Latest revision as of 13:14, 15 July 2012
Ingredients
- 3 cups of self-raising flour
- ½ teaspoon salt (optional)
- 3 tablespoons butter
- ½ cup milk
- ½ cup water
Procedures
- Sift flour and salt into a bowl, rub in butter until mixture resembles fine crumbs.
- Make a well in the centre, add the combined milk and water, mix lightly with a knife until dough leaves sides of bowl.
- Gently knead on a lightly floured surface and then shape into a round, put on a greased oven tray.
- Pat into a round 15 – 16 cm (6-6½ inch) diameter.
- With sharp knife, cut two slits across dough like a cross, approximately 1 cm (½ inch) deep.
- Brush top of dough with milk.
- Sift a little extra flour over dough.
- Bake in a hot oven for 10 minutes, or until golden brown.
- Reduce heat to moderate and bake another 20 minutes.
