Anna Mckay shares a recipe perfect for celebrating Chinese New Year
Laura Reynolds reviews the latest arrival to the York cafe scene
Anna Mckay tempts us to break the new year healthy eating streak.
Just 4 days until Christmas..get in the mood with some festive nosh!
Makes 12.
Ingredients:
Method:
1. Sieve the flour, salt and baking powder together in a large mixing bowl. 2. Add the butter to the mix and between your finger and thumb, rub the ingredients together until you have a consistency like breadcrumbs. 3. Stir in the sugar, followed by sultanas and chopped peel. 4. Sprinkle over the mixed spice and grate in the nutmeg. 5. Add the beaten egg and a splash of milk. 6. Now, with a knife, roughly stir the mixture together. You want it to be just combined so that the cakes stay light and crumbly. If it isn’t coming together, add a splash more milk. 7. Spoon rough, rocky heaps onto a lined baking tray and place on the middle shelf of a preheated oven, 200˚C for 15-20 minutes, or until golden brown.
Eat warm, with a glass of milk. They taste delicious as they are but probably pretty damn good split open like scones and layered with butter, jam and cream.
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