Thank you, Danielle About This Page:

[Teresa]

Thanks to Danielle Harmon! I made your Yorkshire Fat Rascals for Lauren's presentation and they loved the suckers! I did modify it a bit - I made about 2 dozen small biscuits instead of 10 large ones. They were really good - the teacher asked me to send her the recipe!
I also took in cucumber sandwiches on white bread, and walnut and cream cheese spread on wheat bread. I thought I had taken too much, but I came home with empty trays!

[klositis]

OHHHHHH Share.... sounds wonderful!!

[Teresa]

The recipe for the Fat Rascals is in the Kitchen section, under my post that's something like - Need Help from our UK PPers.

I did use regular sugar and not the superfine - but I checked on-line first and found it's the same thing, just ground finer. For baking, they both work.

[Colexis Mom]

Glad to hear everything was a hit!!

[Danielle Harmon]

Teresa, I am so glad you liked them!!!! They are a specialty in a tea shop I LOVE in North Yorkshire. I don't get to go there often as it is 3 hours away, and I am going to miss it when I finally have to move away from England!

[Danielle Harmon]

Here is my original post to Teresa with the recipe:



These delicious teacakes from the north of England are a cross between a scone and a rock cake and are really simple to make. They would originally have been baked in a small pot oven standing over an open fire. Serve them cold or warm, just as they are or with butter. (I like mine with good Devonshire cream...but that is just me.)

Makes 10

3 cups self-rising flour
3/4 cup butter, diced
1/2 cup caster (superfine) sugar
1/3 cup mixed currants, raisins, and golden raisins (if I can't get dried currants I use crasins...not traditional but it works)
1 1/2 chopped or grated orange, and lemon peel
1/3 cup candied cherries (I use maraschino cherries)
1/3 cup blanched almonds, roughly chopped (you can leave there out if there are nut allergies)
1 egg
5 tbsp milk

1. Preheat oven to 400 F and line a baking sheet with parchment paper.

2. Sift the flour into a large bowl. Add the butter and, with your fingertips, rub it into the flour until the mixture resembles fine breadcrumbs. (I use the food processor and get the same results...just buzz it in there for a little while till it resembles the breadcrumbs)

3. Stir in fruit, sugar, peel, cherries and almonds.

4. Lightly beat the egg and stir into the flour mixture with enough milk to gather the mixture into a ball of dough.

5. With lightly floured hands, divide the dough into 10 balls, press them into rough circles about 3/4 inch thick and arrange on the baking sheet with parchment paper.

6. Bake for 15-20 minutes until risen and golden brown. Transfer to wire rack to cool.

[chezp]

Glad to hear everything turned out so well!