Treat yourself to a Yorkshire classic with these fat rascals. Full of dried fruit and spices, they're a cheeky bit of fun to serve with a cup of tea
Ingredients
- 175g plain flour
- 175g self-raising flour
- 175g cold butter, cut into cubes
- 1tsp baking powder
- 120g caster sugar
- 175g mixed dried fruit
- 1tsp cinnamon
- ½tsp nutmeg
- 1 orange, zested
- 1 lemon, zested
- 2 eggs, beaten
- 1-2 tbsp milk
To decorate
- 18 blanched almonds
- 6 glacé cherries, halved
Method
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Heat the oven to 180C/160C fan/gas 4. Line a large baking sheet with baking parchment. Put the flours and butter in a food processor and blitz until you have a texture like fine breadcrumbs (you can also do this by hand by rubbing the butter into the flour). Tip into a large bowl and stir in the baking powder, sugar, mixed dried fruit, cinnamon, nutmeg, orange and lemon zest, and a pinch of salt.
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Mix to combine everything, then stir in all but 1½ tbsp beaten egg. Bring together into a ball of dough – if it’s too dry then mix in 1-2 tbsp milk. You should have a soft dough, similar to a scone dough. Divide the dough into 6 and press each piece into a fat disc that’s around 3-4cm thick. Put the rounds onto the baking tray and then glaze with the remaining egg. Put 2 pieces of cherry on top to resemble eyes and horizontally line up 3 blanched almonds a centimetre down from the cherries to resemble a mouth. Bake in the oven for 15-20 mins until cooked through. You can tap on the bottom and they should sound hollow.