Teacakes
These are great toasted, with butter.
Ingredients
- 400 g strong white flour plus extra for dusting
- 1½ teaspoons salt
- 40 g caster sugar
- 1 teaspoon ground cinnamon
- 50 g butter softened
- 20 g yeast
- 200 ml water
- 75 g sultanas
- 60 g mixed peel
- 1 egg beaten, for eggwash
Instructions
- Put the flour, salt, sugar, cinnamon, butter, yeast and water into a large bowl and mix together for 2 minutes.
- Tip the dough out onto a lightly floured surface and knead for 5 minutes, then put back into the bowl and leave for 1 hour to rest.
- Line a baking tray.
- Add the sultanas and mixed peel to the dough and divide the dough into 75 g/3 oz pieces.
- Shape each piece into a ball and, using a rolling pin, flatten them out to 2.
- 5 cm/1 inch thick.
- Place the teacakes on the baking tray and leave to rise for 1 hour.
- Preheat the oven to 190°C/375°F/gas mark 5.
- Brush the teacakes with eggwash and bake for 15 minutes.
