Cornish Tea Cakes recipe
information
An easy recipe for Cornish tea cakes, great split and spread with butter.
ingredients
2 cups (225 g) self-raising flour
4 oz lard or margarine
4 oz currants
1/2 tsp Mixed Spice (All Spice / Pumpkin pie spice)
1 oz candied peel (candied fruit)
1/4 cup (4 tbsp) 50 g sugar
1/2 pt milk
beaten egg to glaze
4 oz lard or margarine
4 oz currants
1/2 tsp Mixed Spice (All Spice / Pumpkin pie spice)
1 oz candied peel (candied fruit)
1/4 cup (4 tbsp) 50 g sugar
1/2 pt milk
beaten egg to glaze
method
1. Rub the fat in the flour, then add the currants, sugar, peel and mixed spice.
2. Add sufficient milk to make into a soft dough.
3. Roll out to half an inch thickness and cut to shape with a round cutter.
4. Brush with beaten egg to glaze and bake at about 350°F for 10 to 15 minutes.
2. Add sufficient milk to make into a soft dough.
3. Roll out to half an inch thickness and cut to shape with a round cutter.
4. Brush with beaten egg to glaze and bake at about 350°F for 10 to 15 minutes.
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