Yorkshire fat rascals teacakes recipe by Gilli Davies

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Fat rascals

HyperFocal: 0 Fat rascals - Credit: Archant

Try making a Yorkshire favourite with this recipe by Gilli Davies.

Suppers and Snacks cookbooks by Gilli Davies

Suppers and Snacks cookbooks by Gilli Davies - Credit: Archant


350g self-raising flour

175g butter, diced

100g caster sugar

½ teaspoon mixed spice

75g mixed currants, raisins and sultanas

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25g chopped mixed peel

50g glacé cherries

50g blanched almonds, roughly chopped

1 egg

About 75ml milk

Makes 10 teacakes


1 Preheat the oven to 200°C/400°F/Gas 6.

2 Rub the butter into the flour by either using your fingers or a food processor.

3 Stir in the sugar, mixed spice, dried fruit, peel, cherries and almonds.

4 Lightly beat the egg and add with enough milk to gather the mixture into a ball of dough.

5 Divide the dough into 10 balls, press them into rough circles with your hands to about 2cm thick and arrange on a baking sheet.

6 Bake for 15–20 minutes until risen and golden brown. Transfer to a wire rack to cool.

Taken from Suppers and Snacks cookbooks by Gilli Davies £6.99.