Ingredients: Makes 12 to 16
- 125g whole-wheat, unbleached, or enriched flour
- 35g wheat germ
- 1 tbsp yeast flakes or brewer’s yeast
- 1 tbsp skim-milk solids
- 2 1/2 tsp double-acting baking powder
- 1 tsp salt
- 1 cup mashed potatoes – use either white or sweet potatoes for good
- 4 tbsp melted butter or margarine, or oil
- 1/2 cup milk
Method:
- Mix dry ingredients together. Stir melted shortening and milk into mashed potatoes, blending thoroughly and add to flour mixture.
- Work dough with fork until well blended. Turn out onto lightly floured board or waxed paper, and knead only a few times, until fairly smooth.
- Roll or pat to 1/2 inch thickness. Cut with floured biscuit cutter, place on greased cookie sheet, and bake at 220°C for 16 to 18 minutes.
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