1 lb (450 g) potatoes, scrubbed
25 g (1 oz) polyunsaturated margarine
salt and pepper, to taste
2/3 cup (100 g) 4 oz self raising (self rising)wholemeal flour (whole grain)
polyunsaturated margarine and no-added-sugar preserves, to serve
25 g (1 oz) polyunsaturated margarine
salt and pepper, to taste
2/3 cup (100 g) 4 oz self raising (self rising)wholemeal flour (whole grain)
polyunsaturated margarine and no-added-sugar preserves, to serve
method
1. Lightly grease a baking sheet and set aside.
2. Cook the potatoes in a small amount of boiling water for about 20 minutes, until soft.
3. Drain well and leave until cool enough to handle, then peel.
4. Mash the potatoes well with the margarine, then add seasoning.
5. Beat in the flour to make a soft dough. Roll or pat out to an 18 cm (7 inch) circle on a lightly floured surface.
6. Place on the baking sheet and mark into 8 wedges.
7. Bake at 220°C (425°F) mark 7 for 25 30 minutes, until risen and a crisp golden brown.
2. Cook the potatoes in a small amount of boiling water for about 20 minutes, until soft.
3. Drain well and leave until cool enough to handle, then peel.
4. Mash the potatoes well with the margarine, then add seasoning.
5. Beat in the flour to make a soft dough. Roll or pat out to an 18 cm (7 inch) circle on a lightly floured surface.
6. Place on the baking sheet and mark into 8 wedges.
7. Bake at 220°C (425°F) mark 7 for 25 30 minutes, until risen and a crisp golden brown.
serving amount
makes 8
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