57g flour
227g cold potatoes
14g lard
salt
A traditional manx recipe
Method
Method
- Rub the lard into the flour
- mash in the potatoes thoroughly (you may wish to pre-mash)
- Knead mixture.
- Unless the potatoes are very dry no liquid is needed. Incase the mix is too dry add no more than one tablespoon (15ml approx) milk
- Cut off small piece roll into ball.
- Roll very thinly.
- Bake on hot griddle.
This recipe was also used to make a type of scone except changing the last three steps too
- Roll the dough about a half a cm thick
- Cut into rounds
- Cook on a moderate griddle
- Split butter on them and eat hot