In honour of St. Patrick's Day
I figured that in honour of St. Patrick's Day I would post a few facts about Tea within Ireland, and provide you with a little recipe to for Irish Shortbread and Chocolate Potato Cakes . It would be lovely to have the morning after many of your participate within shenanigans of that night/day.
Fact: Ireland is the largest tea consumer per capita than any country in the world.
Fact: Irish tea is served generally three times a day; 11:00 in the morning, 3:00-5:00 for afternoon tea and a high tea at 6:00 pm, serving as the evening meal.
Fact: Many think of high tea as formal or fancy, but it's actually a working man's tea that serves as a meal. Afternoon tea is the more "fancy" of the three teas-the one with scones, breads, jam, curds and other dainties.
Fact: In Gaelic "cupan tae" mean cup of tea.
(8 ounces)1 cup butter
(4 ounces) 1/2 cup caster sugar (superfine/baking sugar)
(8 ounces) 1 cup all-purpose flour
(2 ounces) 1/4 cup cornstarch
Cream the butter and sugar. Add the flour and cornstarch. Roll out and cut into squares or rounds and bake in a slow (300 degree) oven until done.
1 1/2 cups self-rising flour
2/3 cup caster (fine) sugar
2 oz. plain chocolate, melted or 4 level tablespoons cocoa
1/2 tsp. salt
1/3 cup cooked mashed potato
1/2 cup butter
4 tablspoons milk
2 eggs
Cream the butter and sugar with the mashed potato, then add the melted chocolate or the cocoa. Add the beaten eggs, alternately with the flour and the salt. Finally pour in the milk, mixing well, to make a soft dough. Well grease two 8 inch cake pans and divide batter equally between them. Bake at 350 degrees oven for 25-30 minutes. The top springy to the touch when done. Cool for a few minutes, then turn out onto a wire rack. Frost with whipped cream or desired frosting.
