Sussex heavies recipe
Sussex Heavies recipe
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|250 g||self-raising flour|
|1 tbsp||caster sugar|
|4 tbsp||lard or unsalted butter|
|½ large||lemon, juice only|
Preheat oven to Gas Mark 3, 170°C, 325°F.
Mix together the milk and lemon juice and set aside for about 10 minutes to curdle.
Place the flour in the bowl and rub in the fat. Add the sugar and currants and mix together. Add the milk and lemon mixture and bring together to a stiff dough.
Roll out on a lightly floured surface to about 1-inch or 25mm thick. Cut into 2-2½ inch, 5-6cm rounds and place on a lightly greased baking tray. Brush the tops with a little milk and bake for 15 minutes or until brown.
Serve warm or cold, split and buttered or with cream and jam.
ca. 15 min
ca. 1 hr
Grade of difficulty:
Calories per portion:
Reference: Sussex heavies recipe
Recipe type: xarchivex
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