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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 4 |
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This is very good, and definitely best fresh out of the oven. If you like biscuits and potatoes, you'll like these. Go light on the caraway seeds unless you want to choke on them. They look fancy, but aren't very hard to make. Read more . Great for using leftover mashed potatoes, say after thanksgiving, or whenever. This recipe came from The Complete Guide To Traditional Jewish Cooking. Ingredients:
115g/4oz/8 tbsp butter, softened |
115g/4oz/1 1/3 cups mashed potato (if don't have - i used 2 reg. sized baked potatoes - peeled and mashed them and added milk... - it's about same) |
150g/5oz/1 1/4 cups plain (all purpose) flour, plus extra for dusting |
2.5ml/ 1/2 tsp salt |
1 egg, beaten |
30ml/2 tbsp caraway seeds |
variations |
though butter gives a lovely rich flavour, a little like shortbread, vegetable or olive oil may be used for a pareve food, or if serving with a meat meal. |
if you prefer not to use caraway seeds, other delicious toppings such as cracked wheat, poppy seeds or sesame seeds may be used. |
*recipe servings more like 4-6 people |
Directions:
1. Preheat the oven to 220°C/425°F/Gas 7. Put the butter and mashed potato in a large bowl. Sift the flour and salt into the bowl, then mix to a soft dough.
2. Knead the dough on a lightly floured surface for a few seconds, or until smooth. Wrap in clear film (plastic wrap) and chill for 30 minutes.
3. Roll out the potato dough on a very lightly floured surface until 8mm/ 1/3in thick. Brush with beaten egg, then cut into strips 2x7.5cm/ 3/4x3in. Transfer to an oiled baking sheet and sprinkle with caraway seeds.
4. Bake for 12 minutes, or until lightly browned. Leave to cool on a wire rack. Store in an airtight container.
5. *my mum says they freeze well, but they are hard to reheat. You can only heat them up for a few seconds.
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