Also known as Yorkshire turf cookies, these treats are a kind of a mix between a scone and a rock cake. I loved making these and got my 4-year-old daughter to help me decorate them. Serve them up at afternoon tea with thick cream or jam and butter. Fat rascals will last for up to 3 days in an airtight container. This recipe requires 10 minutes of cooling.
Ingredients
- 170g butter, softened
- 100g (1/2 cup) caster sugar
- 2 tsp grated orange zest
- 2 eggs, lightly whisked
- 200g mixed dried fruit
- 200g (1 1/3 cups) plain flour
- 200g (1 1/3 cups) self-raising flour
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp mixed spice
- 1 tbsp milk
- 10 glace cherries, halved
- 30 blanched almonds
Method
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Step 1Preheat oven to 200C/180C fan forced. Line a large tray with baking paper.
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Step 2Use an electric mixer to beat butter and sugar until light and fluffy. Add zest and half the egg, and beat until combined. Stir in mixed dried fruit.
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Step 3Add flours, baking powder, cinnamon and mixed spice and stir until the dough comes together. If dough is crumbly, stir in the tablespoon of milk (see note). Roll 1/3 cups of dough into balls and place on trays, 3cm apart, then flatten slightly (they should be about 6cm wide and 2.5cm high).
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Step 4Brush with remaining egg and decorate each with 2 pieces of cherries for eyes (see note) and three almonds for teeth. Bake for 20-25 minutes or until golden and cooked through. Cool for 10 minutes on trays and serve warm or at room temperature.
Recipe Notes
Notes
The dough should be slightly sticky, but should not stick to your fingers. If it is, mix in a teaspoon each of plain and self-raising flour. If the mixture is dry and crumbly, then add another 1 tablespoon of milk.
Don’t place cherries too far apart as they will separate slightly once baked.
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