Ingredients
4 cups self-raising flour
100g butter, chilled, chopped
2 cups mashed pumpkin, cooked
1 tsp sea-salt flakes, plus extra, to sprinkle
3/4 cup milk, plus extra, to brush
Cranberry jam and fresh sprigs rosemary, to serve
Whipped Chive Butter
100g unsalted butter, softened
2 tbsp finely chopped chives
Sea-salt flakes and freshly ground black pepper, to season
Method
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Preheat oven to 180C fan-forced (200C conventional). Line a large oven tray with baking paper and place a greased metal 4cm round cutter in middle of tray.
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Put flour in a large bowl, rub in butter, then stir in pumpkin and salt. Using a round bladed knife, stir in milk to form a soft, sticky dough. Turn dough onto a lightly floured surface and shape into a ball.
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Divide dough into 17 balls. Arrange 6 dough balls around outside of metal cutter, just touching. Arrange rest of balls around outside of smaller circle to form a wreath.
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Brush wreath with extra milk and sprinkle with extra salt. Bake for 20-25 minutes, until rolls are golden and sound hollow when tapped.
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Meanwhile, for chive butter, in a small bowl beat butter with an electric mixer until light and fluffy. Stir in chives. Season.
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Remove metal cutter and serve wreath warm with chive butter and cranberry jam, garnished with sprigs of rosemary.
Cook's Tip: Damper is best made on the day of serving and eaten warm.
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