RCI-BR.002.0074.001
Oast Cakes
Named after the distinctive hop-drying houses that dot the Kent countryside, these cakes were originaly eaten after the crop had been gathered. They are like thin, fried scones, and are good served lightly dredged with sugar or with cherry jam.
Prep15 min
Cook30 min
Total45 min
Servings12
Difficultyintermediate
Ingredients
- 225 g
- .5 ml (½ tsp) salt2 unit
- .5 ml (½ tsp) baking powder2 unit
- (2 oz) lard50 gdiced
- 40 g
- 75 g
- 45 ml
- 25 g
Method
1
Mix the plain flour, salt, and baking powder together in a large mixing bowl, stirring well to distribute the leavening agents evenly.
2
Add the diced lard and rub it into the flour mixture with fingertips until the texture resembles coarse breadcrumbs.
3
Stir the caster sugar and currants into the dry mixture, combining thoroughly.
4
Heat the vegetable oil and butter together in a small pan over medium heat until the butter has melted and the mixture is warm.
5
Pour the warm oil and butter into the dry ingredients and mix gently with a fork until a soft, slightly sticky dough forms.
6
Heat a griddle or heavy-bottomed frying pan over medium-high heat until it is hot and lightly oiled.
7
Divide the dough into 12 equal portions and flatten each one into a cake approximately ¼ inch thick, using lightly oiled hands.
5 minutes
8
Place the oast cakes on the hot griddle in batches, being careful not to overcrowd the pan.
3 minutes
9
Cook the cakes for 2–3 minutes until the underside is golden brown and crisp, then turn carefully.
3 minutes
10
Cook the second side for a further 2–3 minutes until golden and cooked through.
3 minutes
11
Transfer the cooked oast cakes to a warm plate and serve while still warm, optionally with butter or jam.