(Enough for 1 person)
125 ml (½ cup) potato, cooked
125 ml (½ cup) potato flour/starch
2 ml Xanthan gum (optional)
0.5 ml (½ teaspoon) salt
5 ml olive oil
5 ml baking powder
Additional: Potato flour/starch
Pre-heat oven to 180ºC*.
Put baking paper in baking sheets.
Mash the cooked potato till there are no lumps. (I used my food processor.)
Add the potato flour/starch, egg, Xanthan gum, salt, olive oil and baking powder and mix well.
Add additional potato flour/starch till it forms a pliable dough.
Roll dough out to 2 mm on lightly dusted potato flour/starch surface.
With a fork prick holes all over the dough.
Cut shapes (4-5 mm) and place ±5 mm apart on baking paper covered baking sheet.
Bake at 180ºC for 15-20 minutes or until light golden brown.
*All the ovens aren’t the same and most people bake on 200ºC but I bake all my baking goodies on 180ºC.
You will need:
1 packet (500 g) Snowflake easymix scone
1 tin (410 g) Peach Slices in Syrup (drained and cut into tiny pieces)
250 g Pitted Dates (cut into tiny pieces)
2 extra large eggs
100 ml cooking oil
200 ml milk/soya milk
250 ml icing sugar
±12,5 ml milk/water
1. Preheat oven to 200ºC and grease 2 muffin pans.
2. Place eggs, cooking oil and milk into mixing bowl and beat lightly. Stir dates and peaches into eggs, oil and milk mixture. Add premix and mix well but don’t over mix.
3. Place spoonfuls of the mixture into greased muffin trays. Bake for 12-15 minutes until light brown.
4. When scone muffins are cooled off make a mixture of icing sugar and milk/water and trickle on top of scone muffins.*
Allergens: Wheat Gluten, Eggs, Milk
My allergens: Milk
*For a more moist texture replace icing sugar and milk/water with the leftover peach syrup. Heat the syrup of the sliced peaches and just after taking muffins out of oven pour the syrup on top of each muffin. Leave till it’s cooled off before taking out of pans.
(c) A Cornucopia of Randomness (Ari)