What are Tattie scones?

Tattia cakes are Scottish breakfast food made of potato potatoes, flour, salt and butter. You can also hear them called potato cakes and are a popular item in Scotland, where they often appear as part of a traditional full Scottish breakfast. In Ireland, you can also see variations on the teta of cakes, where they are better known as fadge or sometimes potato bread. In the UK, Tattie cakes are generally easily accessible; You can also make them easy to make them at home. Tattie cakes are more like oat cakes, they are much thinner than cakes and make a dough that cooks into a flexible leaf that can be eaten simple, rolled around various ingredients or are used for sandwich things such as cheese and jam. Tattie cakes are also heavier than traditional cakes because they lack a jump.

to make ate cakes, cooks mix potatoes and flour in about two to one ratio, add one third cup of molten butter for each cup of potatoes with mash and a pinch of salt and form flexibleBut, but a slightly stiff dough. The dough is classically introduced and cut into wheels, which are fried either on the grate or in a heavy pan on the hob. Before cooking, the tattoo cakes are pierced by a few small holes to ensure that they cook all the way, and after cooking the wheels are cut into four quarters.

to Tattie Scones can be added other ingredients for larger texture and taste. It is important to realize that these cakes are naturally spicy, rather than sweet, unlike many other breakfast breads, so things like dried or candied fruit sometimes look in the tetic cakes, but chefs can successfully add cooked oatmeal or cheese. The cheese also creates an excellent topping for tetik cakes, especially melting.

There is nothing to prevent you from making cookies at the other time of daily times, and also making a decent cold lunch, especially when wrapped around ham, cheese or other ingredients to create a sandwich. You can also roast koTattia lions to revive their freshness and serve them with butter, cheese or other dressing.