posted by Fred in CO 01-17-103 2:56 PM
Teacakes
450g (1 lb) Strong white bread flour
1 sachet Easy blend dried yeast
50g (2 oz) Caster sugar
1 tsp Salt
25g (1 oz) Butter, cut into small pieces
300ml (10 fl oz) Tepid milk
75g (3 oz) Currants
Honey - for brushing
Grease several baking sheets.
Sieve the flour into a large mixing bowl. Stir in the yeast, sugar and salt. Rub in the butter with your fingers until the mixture resembles fine breadcrumbs. Add the milk and mix all of the ingredients together to form a soft dough.
Place the dough on a lightly floured surface and knead for about 5 minutes. Place the dough in a greased bowl, cover and leave to rise in a warm place for about 1-11/2 hours until it has doubled in size.
Knead the dough again for a few minutes and knead in the currants. Divide the dough into 12 rounds and place on the baking trays. Cover and leave for a further hour or until springy to the touch.
Bake in a preheated oven at 200 °C / 400 °F / Gas 6 for 20 minutes. Brush the teacakes with honey while still warm.
Leave the teacakes to cool on a wire rack before serving them split in half. Spread with butter and serve.
Serves 12