This is a great and super easy way to use up your left over mashed spud from dinner the night before.  Great for a quick lunch or snack or you could even pop an egg on top for a bit of a fry up breakie. I make this for my toddler’s daycare lunches the morning of, its just so easy, and if I’m making mashed spud for dinner its no extra work to do a little extra for a quick lunch.

Here’s another great fried snack, featuring a new favourite flour at the moment, chickpea flour (aka garbanzo, gram, besan) or pea flour. This recipe is from Annabel Langbein’s Free Range Cook.
I’ve made them with beer and just water and both versions taste good.

Dairy, Egg & Gluten Free.

This is a modified version of another recipe I found online which when tested didn’t work out as well as I had hoped.

The dough in this recipe is not at all crumbly and holds well for moulding and shaping.
Note that if you cook it at too high a temperature or make the pieces to thick it will be quite soft when cooked.

Smaller pieces and the long slow cooking makes it more like the traditional teething rusk.

When the lady at Hubbards made these they stayed in a container on her desk so she could enjoy them whenever she felt like it.  They stayed fresh for a week. You can view my recipe on the Hubbards website:  http://www.hubbards.co.nz in the recipe section.  You can also visit Zillion for more info.  This recipe is Gluten and dairy free