Oast cakes by Kevin Reynolds

17 Apr

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Oast cakes by Kevin Reynolds


8 ounces flour
1/2 teaspoon baking powder
2 ounces lard or 2 ounces butter
2 ounces caster sugar
4 ounces dried fruit
1 tsp lemon juice
3 tsp milk
1 tsp mixed spice
Sunflower oil, for frying


1. Sift the flour and baking powder into a bowl.

2. Rub in the lard or butter until the mixture resembles breadcrumbs.

3. Add the sugar and currants before mixing in the lemon juice and milk until the dough is soft but not wet.

4. Roll out thinly and cut into rounds.

5. Shallow fry in a little oil until golden brown on both sides.

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