Saturday, August 18, 2007

Yorkshire Tea Cakes

1 lb of flour
1 level teaspoon of salt
1 oz of English or Welsh butter
1 oz of caster sugar
2 oz of currants
1/2 (half) oz. of fresh yeast
1/2 pint of lukewarm milk

Sift the flour and sugar into a bowl and knead in butter.

Add the sugar and currants, toss together lightly.

Blend the yeast with milk.

Add all at once to the dry ingredients. Mix to firm dough. Knead for 10 minutes or until dough is smooth and elastic.

Cover and leave to rise for 10 minutes. Knead well again, divide into 6 pieces. Roll into 6 inch rounds. Cover and leave to rise until almost double in size.

Bake just above the centre of fairly hot oven, 400F for 20 minutes.

To serve, split open and spread thickly with butter. Can be split open and toasted before buttering.

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