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Potato Poppy Seed Scones III

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From potato dough prepared gnocchi, those preserved in water, served mixed with poppy seeds, sugar and butter.

Ingredients:

350 g of pre-cooked and mashed potatoes 150 g 100 g icing sugar (or to taste) 100 g butter 80 g of ground poppy seeds

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1 pk of oats pinch of salt mildly salted water to cook the jerky

Procedure:

1. Push the boiled and cleaned potatoes in the skin, add eggs, salt and flour, mix and make a smooth dough
2. Shape the dough into thin rolls, then cut them into 3-4 cm long jerky
3. Cook the jerky in boiling salted water, when they float, they are ready
4.

Note:

Anotation:

You can find more great recipes by Iva Vargova, the author of this text and the photograph, on her page here: Baked, cooked with Iva.