Currant Teacakes great toasted with butter or jam for breakfast or supper this recipe make 12 teacakes.

IngredientsCurrant Teacakes

800g bread flour
1 teaspoon salt
120g caster sugar
2 teaspoons dried yeast
2 teaspoons semi-skimmed dried milk powder
450ml (3/4 pint) tepid water
250g currants


In a mixing bowl combine the  flour, salt, sugar, yeast and milk powder

Add the water and mix well

Turn out onto a lightly floured board and knead for at least 10 minutes (the longer you knead the dough the lighter the bread)

Finally add the currants distributing them evenly throughout the dough

Divide the mixture into 12 and rill onto balls, leave these for about 5 minutes before flattening out into teacake shapes

Place on a warm, greased baking sheet and cover with teatowel for 60 to 70 minutes.

When the teacakes have double in size bake at 220 C / Gas 7 for 8 minutes




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{May 9, 2012} {Tags: , , }