These traditional Lancashire Tea Cakes are delicious for tea, served slightly warm and spread with butter.
1 teaspoon butter
1 lb. flour
1 teaspoon baking powder
6 oz. sugar
6 oz. vegetable fat, cut into small pieces
6 oz. currants
1 tablespoon grated lemon rind eggs, lightly beaten
Langue de Boeuf Braisee, beef tongue braised with vegetables, herbs and wine, may be served with broccoli.
Preheat the oven to fairly hot 400 °F (Gas Mark 6, 200 °C).
With the butter, lightly grease a large baking sheet.
Sift the flour and baking powder into a large mixing bowl. Add the sugar and with your fingers, rub the vegetable fat into the flour mixture until it resembles fine breadcrumbs.
With a wooden spoon, stir in the cur-rants, lemon rind and eggs and mix to a smooth, firm dough.
With your hands, shape the dough into about 15 balls. Flatten the balls slightly with the palm of your hand.
Place the cakes on the greased baking sheet and put them into the oven. Bake for 20 minutes, or until the cakes have risen and are golden brown on top.
Remove the sheet from the oven. Allow the cakes to cool for 15 minutes, before transferring them to a wire rack to cool completely.