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Prep Time: 2 Minutes Cook Time: 30 Minutes |
Ready In: 32 Minutes Servings: 8 |
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Sometimes known as Dough Cakes or Breakfast Cakes, these can also include caraway seeds as well as fruit and spice. Traditionally they are eaten without butter. Ingredients:
1 lb flour |
1 teaspoon salt |
1 ounce lard |
1/2 ounce fresh yeast |
1 teaspoon caster sugar |
1/2 pint warm water |
2 ounces lard or 2 ounces butter |
2 ounces sugar |
1/2 teaspoon mixed spice |
1 ounce currants |
Directions:
1. In a bowl, mix the flour and salt and rub in the lard or butter.
2. Cream yeast with the sugar, then stir in the water.
3. Make a well in the flour, then, when the yeast is frothy, stir it inches.
4. Mix well, then turn out onto a floured surface.
5. Knead, cover and leave in a warm place until the dough has doubled in bulk.
6. Knead again, roll out into a rectangle 1/4 inch thick.
7. Mix the sugar and spice.
8. Spread the dough with one third the second amount of fat and sprinkle on one third of sugar mixture.
9. Fold the dough into three, half turn and press edges together.
10. Roll again.
11. Repeat process twice more, sprinkling currants over sugar mixture the final time.
12. Roll out and cut into 3-4 inch rounds. Score with a knife and place on a greased baking sheet.
13. Cover and leave to rise in a warm place for about 20 minutes.
14. Set oven to 425°F or Mark 7. Bake for 24 to 30 minutes.
15. When removed from the oven, brush tops with milk while warm to give a sheen.
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