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    Griddle Cakes

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    Griddle Cakes

    Many Roma would work the fields at harvest time and freshly milled flour would often form part of their payment. As well as using it to bake bread, they would also use the flour to make sweet cakes like these.

    • Preparation time: 15 minutes
    • Cooking time: 10 minutes
    • Total time: 25 minutes 25 minutes

    Makes: 20

    Ingredients

    • 200g self-raising flour
    • 1 tsp ground mixed spice
    • 50g butter, cubed
    • 50g cubed lard or margarine
    • 3 tbsp light muscovado sugar
    • 4 tbsp currants
    • 1 lemon, finely grated zest
    • 1 medium egg
    • 100ml milk
    • Sugar or butter, to serve

    Method

    1. Sift the flour into a mixing bowl with the spice and a pinch of salt, add the butter and lard and rub in lightly with your fingertips until the mixture looks like breadcrumbs. Add the sugar, currants and lemon zest. Beat the egg and milk together and mix gradually into the dry ingredients until you have a soft dough. Alternatively, you could make the dough in a food processor.
    2. On a lightly floured surface, roll out the dough to a thickness of about 5mm. Cut the dough into 5cm rounds using a cookie cutter. Heat a griddle or heavy frying pan over a medium heat and dust with flour. Cook the cakes for about 5 minutes each side until puffed up and golden brown. Sprinkle with sugar or spread with butter, and serve hot with a cup of tea.

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