Fat Rascals

Fat Rascals - curiouser and curiouser!  Their origin is from Yorkshire, England but their history is somewhat obscure. Nonetheless, intrigued by the name I absolutely had to make them.  If you're a tad on the skinny side I'm sure these lovely biscuits will fatten you up in no time given the amount of lard in the recipe!  

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.

Recipe adapted from Feast Magazine