Fat Rascals were invented, and made famous, by Betty’s Tearooms in Yorkshire. They are a type of Yorkshire tea biscuit or turf cake, and very similar to a scone. They are terrific, served with afternoon tea, accompanied by strawberry jam, butter and clotted cream, for a touch of indulgent decadence. Makes 6 Fat Rascals.
- 100g butter, softened
- 250g plain flour
- 75g currants
- 50g mixed citrus peels
- 1½tsp baking powder
- 75g golden caster sugar
- 150ml reduced fat crème fraiche
- 1 egg, beaten
- glace cherries, and blanched almonds for decoration
- Pre-heat the oven to 220C/200c Fan/425Fand line a baking sheet with baking parchment.
- Rub the butter into the flour until it resembles breadcrumbs.
- Add the remaining dry ingredients and mix well.
- Now add the crème fraiche and mix to a firm dough.
- Roll the mixture out on a floured board, into a cylinder, about 5cms thick, and divide the it into six pieces.
- Gently roll each piece into a ball and then squash it slightly flat.
- Arrange them on the lined baking tray and glaze them generously with the beaten egg.
- Then add two glace cherries and 2 pieces of blanched almond to each rascal, ensuring that they are well stuck on and will not fall off.
- Bake for 15 to 20 minutes, or until they have risen and are golden brown.
- Allow to cool on a wire cooling rack.
- They will keep in an airtight tin for up to 4 days.
- Serve with strawberry jam, butter and if you feel decadent, some clotted cream!