A cross between a cake, a scone, a rock cake and a biscuit these are good warmed up with a bit of butter. Enjoy for tea or even for breakfast. Good in a pack-up, they’re buttery, crumbly, spicy and fruity.
- Pre-heat oven to 200C/gas 6. Grease 1 large or 2 smaller baking trays.
- Sift the flours, baking powder and salt into a large bowl. Rub the fat/s into the flour between your fingertips until it resembles fine crumbs. Stir in the remaining dry ingredients.
- Beat the egg and milk. Add to the mix with a fork, adding a touch more if needed, to make a stiff (not sticky) dough. Using the lightest touch, knead it into a ball.
- Sit the dough on a lightly floured board. Shape into a circle and flatten it lightly. Roll it out, using minimal movements until 2 cm thick. Use a 9cm plain cutter to cut out 5 or 6 rascals (or sit a 9cm saucer on the dough and cut round it with a sharp knife).
- Sit the rascals well apart on the tray/s, as they spread. Brush them lightly with egg glaze. Stick 2 or 3 whole or halved cherries into the top of each cake. Sprinkle nuts if using.
- Bake for 20 minutes, covering with paper to protect the tops if they brown very quickly.
- Try not to open the oven for the first 15 minutes. Remove when golden brown and risen.
- Cool on a rack.
- These are good cold but best warm (or re-heated) with butter.