Tea Breads, Buns And Muffins
Recipes -
Dill and Potato Cakes
Ingredients
225g/2 cups self-raising four
40g/3 tbsp butter, softened
pinch of salt
15ml/1 tbsp finely chopped fresh dill
175g/scant 1 cup mashed potato, freshly made
30-45ml/2-3 tbsp milk
Method:
Preheat the oven
to 230C/450F/Gas 8. Grease a baking sheet. Sift
the flour into a bowl and add the butter, salt and
dill. Mix in the mashed potato and enough milk to
make a soft, pliable dough.
Roll out the
dough on a well-floured surface until fairly thin.
Cut into circles with a 7.5cm/3in biscuit cutter.
Place the
potato cakes on the baking sheet, and bake for
20- 25 minutes until risen and golden.
Dill and Potato
Cakes Recipe
