Shearer's Damper

Jako's Note:

This is a Damper which I bake on special occations, I found the recipe at the back of a White Wings flour pack and it is always greatly appreciated when we have visitors who deserve a special treat.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Serves: 4

Yield: 1.0 Damper

• 3 cups self-raising flour (metric cups, 350 gram, 12 oz)
• ¾ teaspoon salt
• 30 g butter or 30 g margarine
• 1 cup water (250 ml, 8 oz)
• 1 egg (beaten)
• poppy seed

Directions:

1. Pre heat oven 220°C (425°F)
2. Into a bowl place flour and salt and rub in butter with fingertips until mixture resembles fine breadcrumbs. Add water to form a soft dough. Knead lightly on a floured board. Roll dough to a right angle 20 cm x 38 cm ( 8"xI5")and brush lightly with beaten eggs.
3. By longest side roll dough as for Swiss roll and on a lightly greased scone tray form into a circle, tucking one end into the other. Make deep cuts 5 cm (2") apart on the outer side of the circle, cutting 3/4 of the way into the center. Twist each portion of dough onto its side, brush with remaining egg and sprinkle over poppy seeds. Bake 25 - 30 minutes or until golden brown and sounds hollow when gently tapped.