Yep that’s what I said. Potato. These are gorgeous little gluten free sweet biscuits. Not that being gluten free means you’re missing out on any flavour. The potato gives them a good crunchy yet chewy texture. A great use for a little left over mash.
You could of course pop a raw potato in it’s skin in the oven to bake, (a potato about 100-150 g should be enough to give you enough cooked mash.) for about 45 mins to an hour until tender. Leave to cool then peel and mash well with a fork, then make sure you weigh it once you’ve mashed it.
Walnut Potato Biscuits
Makes about 30
For the biscuits
75g cooked mashed potato (or 100-150 g potato in it’s skin, see above)
grated rind of 1 small lemon
200g caster sugar
3 tablespoons cornflour
1 egg white
For the coating
1. Preheat oven preheated 180 C/160 C Fan/350 F and line a couple of baking trays with parchment paper.
2. Whiz the 200 g walnuts up in a food processor until fine or crush finely in a plastic bag with a rolling pin.
3. Thoroughly mix the ground walnuts, potato and lemon rind. Gradually blend in the sugar.
4. Using a teaspoon divide the paste into 30 even sized pieces. Crush or finely chop the 150 g walnuts for the coating and sprinkle on a large plate.
5. Tip the cornflour on another plate and lightly beat the egg white with a pinch of salt in a small bowl. Roll each ball of biscuit mixture, first in the cornflour, then in the egg white, and finally in the crushed walnuts.
6. Place the balls on a baking tray leaving a little space for them to spread. (you may need to cook them in batches.)
7. Bake for about 15 minutes or until the nuts are golden brown. (turn the trays around in the oven once or twice to get an even colour.
8. Best served slightly warm, but also good cold.