Savoury Potato Biscuits | WW2 Series | Recipe No. 198

It’s been quite a while since I last created a wartime recipe and I’ve never actually filmed a WW2 recipe in my kitchen here in Swindon, so after I finished work today I thought it was now or never, grabbed my mobile phone, and a potato and set to work.

Anything with potatoes in has already won me over. Add to that simple and inexpensive and a bit strange then it’s a done deal. This recipe is from the Ministry of Foods Potato Leaflet No. 27.

Please note that the recipe DOES NOT make 24 x 3 inch biscuits. Mine made 16 x 2.5 inch (I measured my biscuit cutter) so whoever wrote up the recipe made a boo boo or was just trying to get people to eat more potatoes by promising more food out of so little. Either way, these little biscuits were pretty tasty and you can hear my full verdict on the video I created.

Ingredients

  • 2 oz. margarine
  • 3 oz. plain flour
  • 3 oz. cooked mashed potato
  • 6 tablespoons of grated cheese (I used vegan Violife)
  • 1.5 teaspoons salt (1 tsp would be enough!)
  • Pinch of cayenne or black pepper

Method

  • Rub the margarine into the flour.
  • Add the potato, cheese and seasoning and work to a stiff dough.
  • Roll out thinly, cut into shapes and bake in a moderate oven for 20 minutes.
  • This makes 24 x 3 inch biscuits (no it doesn’t!)

Hope you enjoy making these!

C xxxx

3 thoughts on “Savoury Potato Biscuits | WW2 Series | Recipe No. 198

  1. I tried this recipe today, and it was a a tasty success. I took your advice and cut the salt down to 1 teaspoon. It was still on the salty side, so good call on that adjustment. I used sharp cheddar cheese, which gave quite a bit of flavor. I rolled the dough thin, and scored it in 6×4 squares, so I did get 24 that are probably not as thick as yours. Thanks so much for the recipe and inspiration!

    Like

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