Let’s clear up the pronunciation first. It is pronounced like ‘gone’ and not like ‘tone’.
It first originated in Scotland in the 1500’s where it was used to make a flatbread from left over potatoes.
It can be eaten cold, smothered in butter, or fried lightly in oil. It can be added to a traditional roll with either bacon or sausage. A doubler is sure to clog your arteries and a trebler is a full-blown heart attack.
Granda Chic used to make them on a Tuesday afternoon, for the kids after school, served with Heinz Tomato soup.
Ingredients
500g x cooked potatoes
½ tsp salt
2oz x butter
4oz x self-raising flour
1. Peel and boil the potatoes for 25 minutes and then mash until fluffy and soft.
2. Add the salt, butter, and flour to make a stiff mixture.
3. Turn it out on to a floured surface and knead gently in to a circle.
4. Cut it n to quarters, and cook on a greased griddle plan