Project Food Blog

St Patricks Day Fadge (potato scones) - gluten free

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.

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