Little Finger Biscuits

These are Polish biscuits, and they're great served with soup.

• Ready In: 57 mins
• Yields: 30 biscuits

Ingredients

• 1⁄2 cup butter, softened
• 1 1⁄3 cups mashed potatoes
• 1 1⁄4 cups flour, plus extra for dusting
• 1⁄2 teaspoon salt
• 1  egg, beaten
• 2  tablespoons caraway seeds

Directions

1. Preheat the oven to 425 degrees. Put the butter and mashed potato in a large bowl. Sift the flour and salt into the bowl, then mix to a soft dough.
2. Knead the dough on a lightly floured surface for a few seconds, or until smooth. Wrap in clear film and chill for 30 minutes.
3. Roll out the potato dough on a lightly floured surface until 1/3 inch thick. Brush with beaten egg, then cut into strips 3/4 in x 3 inches Transfer to a greased baking sheet and sprinkle with caraway seeds.
4. Bake for 12 minutes, or until lightly browned. Transfer to a wire rack and leave to cool. Store in an airtight container.