My husband's half Irish, so our daughters are quarter Irish, and although we don't celebrate St Patrick's Day at home, I've offered to go into Jasmine's Year Two class and do a cookery demonstration. One of her friends cannot tolerate gluten, hence this recipe being gluten free.
If you ever need to do a cookery demo to 30 kids, with minimal equipment, in a state primary school with no kitchen (yes really), but one small oven in the staffroom, here is it! Happy St Patrick's Day.
Ingredients for fadge cakes
• 1/2 pound mashed potatoes
• 2 tablespoons olive oil
• 3 oz gluten free flour
• 1/2 teaspoon salt
• 1 medium egg, beaten
• 1/2 teaspoon gluten-free baking powder
• 2 tablespoons chopped chives (optional)
• Extra gluten-free flour blend for rolling dough
• Extra olive oil to brush tops before baking
1. Line a large baking sheet with baking paper cut to the size of the try
In a mixing bowl blend mashed potatoes, olive oil and egg.
3. Measure and blend the flour and baking powder in a bowl.
4. Add dry ingredients and mix until combined.
Turn fadge dough out onto a lightly gluten-free floured cutting board. Roll or press the fadge dough with hands to 1/2-inch thickness.
Use a round biscuit cutter to shape the fadge cakes or cut them with a knife in any shape you like. Place on a parchment paper-lined baking sheet.
Brush with olive oil OR melted butter and bake in preheated oven at 200/400 for 20 minutes. Turn and bake for a further 5 mins.
Serve warm spread with Irish butter and a pot of strong tea.