Wednesday, 11 June 2014

Fat Rascals

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Our ongoing attempts to declutter have reached a new level recently as we've been going through old packing boxes that haven't been touched since we moved to Melbourne seven years ago.  We've got a pile of junk collectibles that we'll be taking to the local auction house soon to see if we can send them onwards to a new home that will love them more than we will.  One loved item we found amidst the boxes was our Fat Rascal plates and cups that we'd purchased in Yorkshire when we lived in the UK.  Anyone who has spent time in that region will no doubt have lined up outside Bettys Tearooms to then partake in a delightful morning or afternoon tea...we certainly did!

One of their most popular items is a traditional Yorkshire Fat Rascal and once the plates and cups were unwrapped I couldn't help myself and went about the afternoon making a batch of these treats.  I had a quick look online for the original Bettys recipe, but had no cream to hand, so I went instead for a recipe I had written down while still in the UK. 

225g plain flour (sifted)
pinch of salt
100g butter, softened
40g caster sugar
50g currants
50-75 ml milk
sprinkle of caster sugar to finish
Preheat the oven to 200 degrees Celsius.
Line a baking tray with baking paper
Mix flour and salt together, rub in butter
Add sugar and currants and mix
Add enough milk to make a firm dough
On a floured kitchen bench, roll out dough to a thickness of 1cm
Cut out circles using a 7.5cm scone cutter and sprinkle with caster sugar
Bake in oven for 20-25 min
Cool on wire rack

Now that's about as Yorkshire as you can get for an afternoon tea...except perhaps for the accompanying cup of Milo - you definitely won't find that at Bettys!

Happy Baking


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