Fat Rascal Cookies Recipes

FAT RASCALS

Steps:

• Preheat the oven to 200C/400F/Gas 6. Line a baking tray with greaseproof paper.
• Sieve the flours into a bowl and stir in the baking powder.
• Add the diced lard and butter and rub into the flour using your fingers until the mixture resembles fine breadcrumbs.
• Add the sugar, orange zest, lemon zest, cinnamon, nutmeg and dried fruit and mix until well combined.
• Stir in the cream and half of the beaten egg until the mixtures comes together as a dough. Cut the dough into six pieces, shape into large rounds, 2cm/1in deep and place onto the prepared baking tray.
• Brush the remaining beaten egg over the top of the 'rascals' and top with the glacé cherries and blanched almonds.
• Bake in the oven for 15-20 minutes, or until golden-brown. Remove from the oven and set aside to cool slightly.
• Serve warm with the clotted cream, jam and butter.

FAT RASCALS (BISCUITS)

Steps:

• Thoroughly mix the flour, sugar, baking powder, and salt in a bowl. Cut in butter with a pastry blender or two knives until particles are the size of rice kernels. Stir in currants.
• Add the milk and stir with a fork only until a soft dough is formed.
• Shape dough lightly into a ball and roll out 1/2 inch thick on a lightly floured surface. Cut into rounds with a 2-inch cutter. Place on ungreased baking sheet.
• Bake at 450 for 12 to 15 minutes. About 1 1/2 dozen biscuits.
• Culinary Arts Institute Canadian Family Cookbook.

YORKSHIRE FAT RASCALS

Steps:

• Preheat oven to 400F; Sift flour and baking powder in medium bowl.
• Mix in the pinch of salt and brown sugar, then rub in the butter.
• Add the currants, milk and enough water to make a soft dough.
• On a floured surface, roll out dough to about 1/2-inch thickness, and cut into 2-inch rounds.
• Dust the rounds with sugar, and place on a well-greased baking pan.
• Bake for 15-20 minutes, or until the Rascals are lightly browned.
• Cool on a rack.