Professional Documents
Culture Documents
com
Fat Rascals
2
cups
all-‐purpose
flour
1/
cup
sugar
3
1
tablespoon
baking
powder
½
cup
dried
currants
1
½
teaspoons
salt
1
egg
½
cup
lard
¼
cup
milk
(approximately)
Preheat
oven
to
425˚
Fahrenheit.
Combine
the
flour,
baking
powder
and
salt
in
a
large
mixing
bowl.
Work
in
the
lard
until
the
mixture
resembles
coarse
sand.
Stir
in
the
sugar
and
currants.
Add
the
egg
and
enough
of
the
milk
until
dough
comes
together.
You
may
not
need
all
the
milk.
Turn
the
dough
out
onto
a
floured
surface
and
press
or
roll
out
to
3/8”
thickness.
Use
a
2
½”-‐round
cookie
cutter
to
cut
out
the
Fat
Rascals.*
Place
on
a
baking
sheet
lined
with
parchment
or
Silpat.
Bake
in
the
center
of
the
oven
10
to
15
minutes,
or
until
starting
to
brown.
Serve
warm
with
butter
or
clotted
cream.
Makes
12
to
15
Fat
Rascals.
*Fat
Rascals
can
be
frozen,
using
plastic
wrap
or
parchment
paper
to
separate
layers.
They
can
be
baked
from
frozen—just
place
out
on
the
baking
sheet
while
the
oven
preheats.
Adapted
from
“Fat
Rascals”
in
Yorkshire
Teatime
Recipes
(Sevenoaks:
J.
Salmon
Ltd.),
8.