Fat Rascals

Fat Rascals recipeThere is lots of history behind these biscuits, and they may originally have been cooked on open turf or peat fires on Whitby Moor. 

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.

Recipe taken from Around Britain Dairy Cookbook.

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