Little Finger Biscuits
From howiej 16 years agoIngredients
- 115g/4oz/8 tbsp butter, softened shopping list
- 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) shopping list
- 150g/5oz/1 1/4 cups plain (all purpose) flour, plus extra for dusting shopping list
- 2.5ml/ 1/2 tsp salt shopping list
- 1 egg, beaten shopping list
- 30ml/2 tbsp caraway seeds shopping list
- Variations: shopping list
- 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. shopping list
- If you prefer not to use caraway seeds, other delicious toppings such as cracked wheat, poppy seeds or sesame seeds may be used. shopping list
- *recipe servings more like 4-6 people shopping list
How to make it
- 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.
- 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.
- 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.
- Bake for 12 minutes, or until lightly browned. Leave to cool on a wire rack. Store in an airtight container.
- *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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