Singing Hinnies
by Jo Wheatley, featured in A Passion For Baking Published by Constable
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Introduction
I'd never tried these before writing my book, but I know these will be a firm favourite in our house from now on.
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Ingredients
Makes: 12
- 250 grams self-raising flour
- 1 pinch of salt
- 60 grams unsalted butter (chilled and diced)
- 60 grams lard (chilled and diced) - plus extra for greasing
- 90 grams currants
- 1 large egg (beaten)
- 2 - 3 tablespoons full fat milk (to combine)
- plain flour (for rolling out)
To serve
- butter
- clotted cream
- honey
- jam
Method
Singing Hinnies is a guest recipe by Jo Wheatley so we are not able to answer questions regarding this recipe
You will need a 6cm round cutter.
- Sift the flour and salt into a bowl.
- Add the diced butter and lard, and using your fingers rub into the flour until thoroughly combined and the mixture looks like crumble or sand.
- Add the currants, beaten egg and enough milk to combine and to bring the dough together.
- Lightly dust the work surface with plain flour and roll out the dough to a thickness of about 5mm. Using a plain cutter, stamp out 6cm circles from the dough. Re-roll and stamp out the offcuts until you have used up all the dough.
- Heat a heavy-based frying pan over a medium heat and lightly grease the pan with a little lard.
- Add the singing hinnies to the pan and cook for about 3 minutes on each side until golden, turning down the heat if they are browning too quickly.
- Serve warm with butter, clotted cream, honey, jam or a combination of whatever takes your fancy.
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