CORNISH TEA CAKES

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CORNISH TEA CAKES image

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Number Of Ingredients 9

•4 oz lard or butter
•4 oz dried craisins or dried red currants
•1/2 tsp mixed spice
•1 oz dried rosehips
•2 ozs birch sugar (xylitol)
•1/2 pt buttermilk
•(beaten egg to glaze)
•8 oz (1cup) chestnut flour mixed with 1 1/2 teaspoons of baking powder and
1/4 teaspoon of seasalt

Steps:

  • Rub the fat in the self rising chestnut flour, then add the red currants/ crasins, birch sugar, dried rose hips and mixed spice. Add sufficient buttermilk to make into a soft dough. Roll out to half an inch thickness and cut to shape with a round cutter. Brush with beaten egg to glaze and bake at about 350F for 10 to 15 minutes. These are nice split and spread with butter.

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