Yorkshire Fat Rascals
Treat yourself to a delightful Yorkshire classic! These fat rascals are bursting with the goodness of dried fruit and warm spices, making them an irresistible sweet treat perfect for a cosy cuppa.
Ingredients
baking powder1 tsp
nutmeg2 tsp
milk30 ml
plain flour175 g
self-raising flour175 g
butter175 gcold
caster sugar120 g
mixed dried fruits175 g
orange1 whole
lemon1 whole
eggs2 whole
glacé cherries6 whole
blanched almonds20 g
ground cinnamon1 tsp
salt1 pinch
Instructions
Chef's Tips
For an extra burst of flavour, you can soak the mixed dried fruit in a tablespoon of orange juice or a little brandy for 30 minutes before adding them to the dough.
Ensure your butter is very cold when you start, as this helps create a light and crumbly texture.
Fat rascals are best enjoyed fresh, but any leftovers can be stored in an airtight container at room temperature for up to 2 days. Reheat briefly in the oven for a warm treat.
Prepare the Oven and Baking Sheet
Preheat your oven to 180°C (160°C fan/Gas Mark 4). Line a large baking sheet with baking parchment.
Make the Dough Base
In a food processor, combine the plain flour, self-raising flour, and cold butter. Blitz until the mixture resembles fine breadcrumbs. Alternatively, you can rub the butter into the flours by hand.
Add Dry Ingredients and Zest
Transfer the flour and butter mixture to a large bowl. Stir in the baking powder, caster sugar, mixed dried fruit, cinnamon, nutmeg, orange zest, lemon zest, and a pinch of salt. Mix well to combine all the ingredients.
Form the Dough
Lightly beat the 2 eggs. Reserve 1.5 tablespoons of the beaten egg mixture for glazing (Step 6). Add the remaining beaten egg to the mixture and stir until just combined.
Shape the Rascals
Divide the dough into 6 equal portions. Take each portion and press it into a thick, round disc, approximately 3-4 cm thick.
Glaze and Decorate
Place the shaped dough rounds onto the prepared baking tray. Brush the tops of each rascal with the remaining beaten egg to create a glaze.
Add Facial Features
Halve the 6 glacé cherries. To decorate, place two halved glacé cherries on top of each rascal to resemble eyes. Then, horizontally line up three blanched almonds about a centimetre below the cherries to create a mouth.
Bake and Serve
Bake in the preheated oven for 15-20 minutes, or until the fat rascals are cooked through and golden brown. To check for doneness, tap the bottom of a rascal; it should sound hollow.
