Try making a Yorkshire favourite with this recipe by Gilli Davies.
Ingredients
350g self-raising flour
175g butter, diced
100g caster sugar
½ teaspoon mixed spice
75g mixed currants, raisins and sultanas
25g chopped mixed peel
50g glacé cherries
50g blanched almonds, roughly chopped
1 egg
About 75ml milk
Makes 10 teacakes
Method
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.
