Fat Rascals

There is lots of history behind these biscuits, and they may originally have been cooked on open turf or peat fires on Whitby Moor. Another suggestion is that they were made from trimmings of shortcrust pastry that were rolled out and had currants and sugar sprinkled over the top. They were then baked and eaten warm, with butter spread over them. Preparation time – 10 minutes Cooking time – 18 minutes Calories per biscuit – 200 Kcal Fat per biscuit – 9g of which saturated – 5.8g Makes – 10 Suitable for vegetarians Plain flour 250g (9oz) Salt pinch Butter 110g (4oz) Currants 50g (2oz) Light muscovado sugar 2 tbsp Milk 3–4 tbsp Caster sugar for sprinkling 1 Preheat the oven to 200°C/400°F/Gas 6. Butter a baking sheet. 2 Sift the flour into a bowl and add the salt. Rub in the butter, then stir in the currants and sugar. Add the milk and bind to form a dough. Knead the dough lightly on a floured surface and then roll it out to about 1cm (1⁄2in) thick. 3 Use a 5cm (2in) cutter to cut out rounds and place them on the baking sheet. Re-roll and cut trimmings as necessary. Sprinkle caster sugar over the tops. Cook in the centre of the oven for 15–18 minutes. These will keep in an airtight container for up to three days. Cook’s tip • Some people make these into faces by arranging currants for the eyes and nose and flaked almonds for the teeth. There is lots of history behind these biscuits, and they may originally have been cooked on open turf or peat fires on Whitby Moor.

Fat Rascals

Another suggestion is that they were made from trimmings of shortcrust pastry that were rolled out and had currants and sugar sprinkled over the top. They were then baked and eaten warm, with butter spread over them.

Preparation time – 10 minutes

Cooking time – 18 minutes

Calories per biscuit – 200 Kcal

Fat per biscuit – 9g

of which saturated – 5.8g

Makes – 10

Suitable for vegetarians

Plain flour 250g (9oz)

Salt pinch

Butter 110g (4oz)

Currants 50g (2oz)

Light muscovado sugar 2 tbsp

Milk 3–4 tbsp

Caster sugar for sprinkling

1 Preheat the oven to 200°C/400°F/Gas 6. Butter a baking sheet.

2 Sift the flour into a bowl and add the salt. Rub in the butter, then stir in the currants and sugar. Add the milk and bind to form a dough. Knead the dough lightly on a floured surface and then roll it out to about 1cm (1⁄2in) thick.

3 Use a 5cm (2in) cutter to cut out rounds and place them on the baking sheet. Re-roll and cut trimmings as necessary. Sprinkle caster sugar over the tops. Cook in the centre of the oven for 15–18 minutes. These will keep in an airtight container for up to three days.

Cook’s tip

Some people make these into faces by arranging currants for the eyes and nose and flaked almonds for the teeth.

Recipe taken from Around Britain Dairy Cookbook