Hot off the griddle for breakfast or add a handful of currants or raisins and eat with a cup of tea.
1lb soda bread flour
2oz caster sugar
Approx 250ml buttermilk
- Cut butter into flour until mixture resemble breadcrumbs
- Add sugar, make a well and add beaten egg and enough milk to make a stiff but pliable dough
- Roll out to 1cm and either cut into squares or cut with cookie cutter, and place on medium griddle and cook for 3-4 minutes on each side, if the dough is wetter it will take longer
- Serve hot or cold with butter!
Fadge – potato farls
Never throw out left over mash again – buttery and salty – heaven!!
1lb hot mashed potatoes
2oz plain flour
- Make sure potatoes are mashed and seasoned while still hot.
- Allow to cool slightly then mix in flour and leave until cool enough to handle
- Roll out on a well floured surface, cut and then place on a medium griddle for 3 minutes on each side until cooked through.
Apple Fadge – an Armagh Delicacy and my favourite
Once the potato mixture has been rolled into a round, spread half a cooking apple, thinly slice over 1 half of the round, fold over and seal, place on a baking tray and cook in a hot oven 180° for approximately 25 minutes until golden and cooked through, you might have to turn over half way through cooking. When fully cooked butter and eat hot, Give it a go – I promise you will thank me later!!