Yorkshire Fat Rascals. I was given the recipe many years ago on the Isle of Man and finally got around to making a batch. They’re more trouble than I would want to go to on a weekday, certainly, but on a weekend, for the lovliness of their name, I’m prepared to give Fat Rascals a go.
They’ve been around since Elizabethan times I’ve since learned, also known as a Yorkshire biscuit, or turf cake. At Betty’s Cafe Tearooms in Harrogate they make them with faces on; fat rascals have been on the menu at Betty’s for almost thirty years.
You will need: 8oz SR flour; 1/2 tsp salt; 3oz margarine; 1oz lard; 1oz castor sugar and extra for sprinkling; 2oz currants; 2 tablspoons milk; 1 tablespoon water, optional.
Sift flour and salt and rub into margarine and lard. Add sugar, currants and milk and mix to a firm dough. Add water if necessary. Roll into a 1/2 inch thick slab. Cut into rounds with a pastry cutter, set on a greased baking sheet, leaving room for the rascals to spread. Bake for 15-16 minutes at 425 degrees, or until golden. Leave to cool sprinkle rascals lightly with castor sugar and eat them warm with butter. A pot of strong, smokey, Yorkshire tea will not go amiss.