It's a legendary all aussie favorite. Chicken and Avocado Damper, yes please...
225g (1 1/2 cups) self-raising flour
30g butter, cubed
Plain flour (as needed)
1 tablespoon mayonnaise
1 x 200g bowl of smashed avocado
75g chicken breast
Preheat oven to 215°C. Use baking paper in tray.
Place Flour in bowl, with cubed butter. Mix with fingers until you've reached crumbed consistency. Add milk and repeatedly chop mixture in bowl with sharp knife until mixture becomes a soft dough (no longer sticky). Roll with hands until dough is all brought together.
Turn the dough onto a lightly floured surface and gently knead until smooth. Use a lightly floured rolling pin to roll out dough until about 7mm thick. Use a 7.5cm-diameter star-shaped pastry cutter dipped in flour to cut out the dampers. Place dampers on prepared tray, about 2cm apart.
Bake in preheated oven for 8 minutes or until dampers are golden and sound hollow when tapped on the top. Remove from oven. Transfer to a wire rack to cool.
Use a serrated knife to split the dampers in half. Spread one half with mayonnaise and the other with avocado dip. Place chicken on bases and sandwich halves together. Place on a platter to serve.