Pack the perfect picnic this Australia Day, complete with homemade damper filled with creamy chicken mayo.
- 225g (1 1/2 cups) self-raising flour
- Pinch of salt
- 50g butter
- 125ml (1/2 cup) milk
- Plain flour, to dust
- Milk, extra, to brush
- 1 teaspoon sesame seeds
- 1 (about 220g) single chicken breast fillet
- 65g (1/4 cup) whole-egg mayonnaise
- 1 celery stick, trimmed, finely chopped
- 1/2 red capsicum, halved, deseeded, finely chopped
- 4 butter lettuce leaves, to serve
- Preheat oven to 210C. Line a baking tray with non-stick baking paper. Sift the flour and salt into a large bowl. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs. Add the milk. Use a round-bladed knife in a cutting motion to mix until evenly incorporated and the mixture begins to hold together.
- Turn the dough onto a lightly floured surface and gently knead until smooth. Divide the mixture into 4 equal portions. Shape each portion into a ball and gently flatten to an 8cm-diameter disc. Place on prepared tray. Lightly brush tops of dampers with extra milk and sprinkle with sesame seeds.
- Bake in preheated oven for 12-15 minutes or until dampers are golden brown and sound hollow when tapped on the bases. Remove from oven and transfer to a wire rack to cool completely.
- Meanwhile, fill a small frying pan with water and bring to the boil over high heat. Reduce heat to low. Add the chicken and simmer for 6-8 minutes or until just cooked through. Transfer to a plate and set aside for 20 minutes to cool. Shred the chicken into thin strips and place in a medium bowl. Add the mayonnaise, celery and capsicum, and stir to combine.
- Split the dampers. Place a lettuce leaf on the bottom half of each damper. Spoon chicken mixture evenly among dampers and top with the remaining damper halves. Wednesday's lunch box: Pack a mini damper with chilled pineapple juice and frozen orange wedges.