We haven't yet tried this recipe. But we'd love to hear about it if you do.
Oast cakes
Named
after the distinctive hop-drying houses that dot the Kent
countryside, these cakes were originally eaten after the crop had
been gathered. They are like thin, fried scones, and are good served
lightly dredged with sugar or with cherry jam.
Makes
12
225
g (8 oz) plain flour
2.5
ml (1/2 tsp) salt
2.5
ml (1/2 tsp) baking powder
50
g (2 oz) lard, diced
40
g (1 1/2 oz) caster sugar
75
g (3 oz) currants
45
ml (3 tbsp) vegetable oil
25
g (1 oz) butter
Put
the flour, salt and baking powder into a bowl, then rub in the lard
until the mixture resembles fine breadcrumbs.
Stir
in the sugar and currants, then mix with 45 - 60 ml (3 - 4 tbsp)
water to make a soft dough.
Turn
out on to a lightly floured surface and roll out until 1 cm (1/2
inch) thick. Using a 5 cm (2 inch) plain cutter, cut out 12 rounds.
Heat
the oil and the butter in a heavy-based frying pan and fry the cakes
for 2 - 3 minutes on each side, until golden brown. Drain on kitchen
paper.
Eat
warm or very fresh.
No comments:
Post a Comment