Herbed Potato Bannocks
Use leftover mashed potatoes in these light and moist herbed potato bannocks, which are ideal for summer picnics.
Servings: 8 bannocks
Calories: 388kcal
Ingredients
- 425 grams self-raising flour
- 1 tsp Shetland sea salt
- 60 grams caster sugar
- 50 grams butter
- 245 grams mashed potatoes room temperature
- 1 handful mixed herbs finely chopped
- 175 ml full fat milk
Instructions
- Preheat oven to 230 C/ 210 C fan and line a baking tray with a silicone baking mat or baking paper.
- Sift together 425 grams self-raising flour, 1 tsp Shetland sea salt, and 60 grams caster sugar. Rub in 50 grams butter with your fingertips until it resembles coarse breadcrumbs.
- Rub in 245 grams mashed potatoes until well combined.
- Stir in 1 handful mixed herbs, finely chopped and make a well in the centre of the mixture.
- Add 175 ml full fat milk and stir well with a wooden spoon until just combined.
- Turn out onto a floured board and knead for a moment until smooth.
- Cut into 8 even sized pieces and form into small round bannock shapes.
- Cut a cross into the top of each bannock and bake for 20-25 minutes until golden on top. Transfer to a wire rack to cool completely. Store in an airtight container until needed.
Nutrition
Calories: 388kcal | Carbohydrates: 72g | Protein: 10g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 373mg | Potassium: 428mg | Fiber: 3g | Sugar: 10g | Vitamin A: 239IU | Vitamin C: 25mg | Calcium: 46mg | Iron: 1mg