Fat Rascals
450g plain flour
70g brown sugar
100g lard, chilled
125g unsalted butter, chilled
100g currants
150ml milk
Extra caster sugar for sprinkling
Preheat oven to 200 degrees celsius (conventional).
Place the flour, sugar, lard and butter into a large bowl and mix together with your finger tips until it resembles bread crumbs.
Add the currants and enough milk to form a lovely soft dough.
Lightly flour your bench top and rolling pin and roll out until 1/4 inch thick.
Using a biscuit or scone cutter, cut out circles and place on a tray lined with parchment paper. Sprinkle with the extra caster sugar and bake for about 12 minutes or until your gorgeous fat rascals are nice and golden. Allow to cool on the baking tray for 10 minutes then pop them onto a cooling rack.
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| Recipe adapted from Feast Magazine |
These look yummy, I love the name! I had never heard of them before either until today - I read about them earlier in this months Good Food Magazine and now here, it must be an omen for me to try them out! You're right, apparently they are Yorkshire's answer to the scone and are served plain, with butter or cream and jam xxx
ReplyDeleteHi Louise Loves Cake - The name of this biscuit is just too cute... and they were an absolute hit in our household. Thank you for leaving a comment :)
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