150 g butter or margarine, at room temperature
150 g flour
150 g cooked potatoes
Rhubarb jam
Some almonds, flaked
Pearl sugar
Peel and mash the potatoes until completely smooth. Knead together with the butter and flour. Roll out to a thickness of about 3 mm. Cut into strips of about 15 cm wide. Spread rhubarb jam down the center of each strip, fold in the edges so that about 2 cm strip of jam is showing between them. Brush with milk and sprinkle with flaked almonds and pearl sugar.
No comments:
Post a Comment