225g (1 1/2 cups) self-raising flour 30g butter, at room temperature, cubed 125ml (1/2 cup) milk Plain flour, to dust 1 tbs good-quality whole-egg mayonnaise 1 x 200g container avocado dip 75g shaved chicken breast

Preparation

1. Preheat oven to 220°C. Line a baking tray with non-stick baking paper.
2. Place the flour in a large bowl. Use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs. Add milk and use a round-bladed knife in a cutting motion to mix until evenly incorporated and mixture begins to hold together. (Do not overmix. The dough should be soft but not sticky.) Bring the dough together with your hands.
3. 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.
4. 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.
5. 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.