Wholewheat Girdle Cakes
Unlike oven-baked scones, girdle cakes are cut quite thin and cooked on top of the stove. Traditionally cooked on a heavy iron girdle, we can now make them in a thick-based, heavy frying pan (though iron girdles are still available at good kitchen shops).
Makes about 25
|4 oz (110 g) wholewheat flour|
|4 oz (110 g) self-raising flour|
|1 level teaspoon baking powder|
|3 oz (75 g) caster sugar|
|½ level teaspoon mixed spice|
|4 oz (110 g) butter at room temperature|
|butter, for greasing|
|3 oz (75 g) mixed dried fruit|
|1 large egg|
|a little milk, if necessary|
|Oven temperatures and Conversions|
|Click here for information|
|There is no list of equipment specified for this recipe.|
Begin by sifting the dry ingredients (except the fruit) together into a mixing bowl, add any bran remaining in the sieve then rub in the butter until the mixture becomes crumbly. Then add the fruit and mix it in thoroughly. Next beat the egg lightly, add it to the mixture, and mix to a dough (if it seems to be a little too dry, you can add a spot of milk).
Transfer the dough on to a lightly floured surface and roll out to a thickness of about ¼ inch (5 mm). Then, using a 2½ inch (6 cm) plain cutter, cut the dough into rounds – re-rolling and cutting the trimmings until you have used all the dough.
Now lightly grease your pan and heat it over a medium heat, then cook the girdle cakes, a few at a time, for about 3 minutes on each side. If they look as if they are browning too quickly, turn the heat down because they must be cooked all through and still be fairly brown and crisp on the outside. Serve warm with lots of butter and perhaps some home-made jam.
_This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course._
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