- 900 gram nadine potatoes, peeled
- 100 gram butter
- 1 clove garlic, crushed
- 3 cup (450g) self-raising flour
- 1 tablespoon milk
- 2 teaspoon sesame seeds
- 1Boil, steam or microwave half the potatoes; drain, then mash in a large bowl until smooth. Coarsely grate remaining raw potatoes.
- 2Preheat oven to 180°C (160°C fan). Line two oven trays with baking paper.
- 3Add butter, garlic, flour and grated potato to mashed potato; stir until mixture forms a dough.
- 4Knead dough on a lightly floured surface; divide into quarters. Using hands, shape each quarter into a 20cm round; score a shallow cross into top of each round.
- 5Place rounds on trays; brush with milk, sprinkle evenly with sesame seeds. Bake, uncovered, in oven for 20 minutes. Cover with foil; bake for a further 20 minutes or until boxty is cooked through.
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