Aussie damper bites

Method

1. Preparation.

   Preheat the oven to 200°C. Lightly grease and line a large baking tray with baking paper.

2. Blueberry jam

   To make the blueberry jam, place all of the ingredients in a small pan over low heat. Gently heat, stirring occasionally, until sugar dissolves. Simmer, stirring frequently for 20­–25 minutes, or until thick and sticky.

3. Damper

   Place the flour and butter in a medium bowl. Using your fingers, rub the butter into the flour, to resemble coarse crumbs. Make a well in the centre and pour in the milk. Using a butter knife, stir the flour into the milk, until a lumpy dough forms. Turn out onto a lightly floured kitchen surface and use your hands to bring the dough just together. Do not overwork. Flatten to 2cm thick. Dip a 5 cm round or similar sized Australian themed cookie cutter into flour and stamp out shapes. Press the offcuts back together and stamp out remaining shapes. Arrange 2 cm apart on the prepared tray. Dust the tops with flour.

4. Baking

   Dip a 5 cm round or similar sized Australian themed cookie cutter into flour and stamp out shapes. Press the offcuts back together and stamp out remaining shapes. Arrange 2 cm apart on the prepared tray. Dust the tops with flour. Bake for 15 minutes, until golden brown and the bases, sound hollow when tapped. Leave on the tray for 10 minutes, to cool slightly. Serve warm or at room temperature with butter, blueberry jam and whipped cream, if desired. The damper is best eaten on the day it is made.