The recipe originates in Ireland. The cakes are very good not only for tea but served on side plates with a plain grill.
Cold cooked potatoes can be used and passed through a moulin; or dried potato, made up according to directions and allowed to cool, is good for this purpose.
Sift the flour and salt in a basin. Rub in the butter with tips of fingers. Add the sieved potatoes and mix to a fairly soft dough, adding a little milk if necessary. Roll out very lightly to about
Serve very hot.
©1975 The Estate of Elizabeth Ayrton