Monday, 20 October 2008

Fat Rascals


  • 1 egg, lightly beaten
  • 150g plain flour (sieved)
  • 150g self raising flour (sieved)
  • 1 tsp baking flour
  • 130g cold butter, cubed
  • 90g caster sugar
  • Grated zest of 1 orange
  • Grated zest of 1 lemon
  • 1sp ground cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 150g mixed dried fruit (currants, raisins, sultanas)
  • 50ml of milk
To finish:
  • 1 medium egg yolk
  • 1 tablespoon water
  • pinch salt
  • Glace sherries and blanched almonds to decorate
  1. Preheat the oven to 200c, gas mark 6
  2. Sieve both flours and baking powder into a large bowl. Add the butter and rub into the flour until the mixture is like fine breadcrumbs.
  3. Add the sugar, citrus zests, fruit, spices and mix very well. 
  4. Add the beaten egg and enough milk (~50ml) to make it a soft dough, sticky-ish.
  5. Form into 6 suacer sized round shapes, about 2cm tall.
  6. Mix the egg yolk, water and salt together and brush over the fat rascals. Decorate with the cherries and almonds. Transfer to nonstick baking tray and bake for 15-20mins or until golden brown.
Serve warm with butter.
Can be frozen and reheated in a low oven.

Enjoy. Paul :-)

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