English Hop Picker's Oast Cakes
- 8 ounces flour
- 12 teaspoon baking powder
- 2 ounces lard or 2 ounces butter
- 2 ounces caster sugar
- 3 ounces currants
- 1 teaspoon lemon juice
- wine or sherry wine or beer
- 1 teaspoon mixed spice
- oil, for frying
- Sift the flour and baking powder into a bowl.
- Rub in the lard or butter until the mixture resembles breadcrumbs.
- Add the sugar and currants before mixing in the lemon juice with the wine, sherry or beer until the dough is soft but not wet.
- Roll out thinly and cut into rounds.
- Shallow fry in a little oil until golden brown on both sides.
- You may deep fry the balls if you wish, but you will probably need to drain them on kitchen paper.
- Eat immediately.
- For Vegetarian do not use Lard.
flour, baking powder, lard, sugar, currants, lemon juice, wine, mixed spice, oil
Taken from www.food.com/recipe/english-hop-pickers-oast-cakes-238806 (may not work)