450 g Flour plain
1 ts Salt
25 g Butter
25 g Caster sugar
50 g Currants
15 g Fresh yeast
300 ml Milk luke-warm
Extra milk for brushing
Traditional Yorkshire Tea Cakes as cooked for well over 200 years.
Sift flour and salt into bowl and rub in butter. Add sugar and
currents. Toss lightly together. Blend yeast with milk. Add all at
once to dry ingredients. Mix to firm dough, adding a little extra
flour if necessary, until dough leaves the side of the bowl clean.
Turn out on to a lightly floured board. Knead for 10 minutes until
the dough is smooth and elastic Cover and leave to rise until
dough doubles in size. Turn out onto a lightly floured board.
Knead well and divide into 6 equal sized pieces. Roll out each to
6" diameter [15 cm]. Transfer to a buttered baking tray. Brush tops
with milk. Cover and leave to almost double in size. Bake just
above centre of moderately hot oven, 400 F for 20 minutes. Cool on
a wire rack.
To serve split open and spread with butter. You can also split and
toast before being buttered.
