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With so many delicious recipes for damper, give this simple Aussie classic a whirl with an added blueberry twist! These delicious damper bites are crunchy on the outside and incredibly soft inside.
Preheat the oven to 200°C. Lightly grease and line a large baking tray with baking paper.
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.
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.
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.
3 cups (450 g) self-raising flour, plus extra for dusting
100 g chilled unsalted butter, diced
1 cup (250 ml) milk
butter, softened, to serve
whipped cream, to serve (optional)
2 x 125 g punnets Driscoll's blueberries
1 cup (220 g) sugar
2 teaspoons lemon juice
½ teaspoon vanilla extract