Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb Cooked Potatoes
2 oz Flour
1/2 oz Butter
Pinch Salt
A little Milk or Buttermilk
To bind
: To test for the correct heat on the gridle
sprinkle it with a little flour. If the flour browns
at once it is too hot; it should take a few seconds to
turn colour.
: Grease a gridle or heavy frying-pan. Mash the
patatoes with the butter and a little milk. Mix with a
spoon. Add the salt and a little of the flour. Use the
fingers until it is all taken up and the dough is
fairly stiff. Turn out on to a floured surface. Roll
out to 1/4 inch thick and cut into rounds using a
breakfast cup as a cutter. Place on the hot greased
gridle or frying-pan. Cook for 2 minutes util the
underside is brown. Turn and repeat on the other side.
Serve piping hot, spread with butter. :
:: From the booklet Scottish Teatime Recipes :: Typed
in for you by Ray Watson
