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

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Method:

1. 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.

2. Roll out the dough on a well-floured surface until fairly thin. Cut into circles with a 7.5cm/3in biscuit cutter.

3. Place the potato cakes on the baking sheet, and bake for 20- 25 minutes until risen and golden.