These cakes are truly delicious, for the time being I haven't yet quite mastered their cooking. but they're still quite remarquable.
225gr self raising flour. Or normal flour with 1,5 spoons of baking powder
1 flat teaspoon mixed spices + a little extra cinamon
pinch of salt
80 gr very fine sugar
80 gr currants
1 lemon zest (or half lemon juice)
1 beaten egg
touch of milk if necessary
100gr butter
mix flour with spice and salt with sugar.
add the cut up butter and finger it in until sandy texture.
add the fruit and zest. then the egg. work on it a little until good easy texture. add the milk if necessary.
roll out to the thickness of your little finger or so.
then shape into rounds and...
so here's the little problem. It's said to fry them in a thick saucepan; medium heat. but watch out not to burn them. you can also do it in the oven, but it's not quite as good in theory. the main thing is they should be crispy outside and still a little on the soft side inside.
sprinkle with a little extra fine sugar.
they're really good toasted.
225gr self raising flour. Or normal flour with 1,5 spoons of baking powder
1 flat teaspoon mixed spices + a little extra cinamon
pinch of salt
80 gr very fine sugar
80 gr currants
1 lemon zest (or half lemon juice)
1 beaten egg
touch of milk if necessary
100gr butter
mix flour with spice and salt with sugar.
add the cut up butter and finger it in until sandy texture.
add the fruit and zest. then the egg. work on it a little until good easy texture. add the milk if necessary.
roll out to the thickness of your little finger or so.
then shape into rounds and...
so here's the little problem. It's said to fry them in a thick saucepan; medium heat. but watch out not to burn them. you can also do it in the oven, but it's not quite as good in theory. the main thing is they should be crispy outside and still a little on the soft side inside.
sprinkle with a little extra fine sugar.
they're really good toasted.
No comments:
Post a Comment