Fat Rascals

These are like cookies, but fruity.

Great on their own or served with butter, clotted cream and strawberry jam.

Ingredients:
150g plain flour
150g self-raising flour
5ml baking powder
65g lard, diced
65g unsalted butter, diced
90g caster sugar
1 orange, zest only
1 lemon, zest only
1 tsp ground cinnamon
2ml freshly grated nutmeg
50g currants
50g raisins
50g sultanas
50ml double cream
2 free-range eggs, beaten
50g glacé cherries
50g blanched almonds
butter, clotted cream and strawberry jam to serve.

Method:
Preheat the oven to 200C (400F, Gas 6).
Line a baking tray with greaseproof paper.
Sieve the flours into a bowl and stir in the baking powder.
Add the diced lard and butter and rub into the flour using your fingers until the mixture resembles fine breadcrumbs.
Add the sugar, orange zest, lemon zest, cinnamon, nutmeg and dried fruit and mix until well combined.
Stir in the cream and half of the beaten egg until the mixtures comes together as a dough.
Cut the dough into six pieces, shape into large rounds, 2cm deep and place onto the prepared baking tray.
Brush the remaining beaten egg over the top of the 'rascals' and top with the glacé cherries and blanched almonds.
Bake in the oven for 15-20 minutes, or until golden-brown.
Remove from the oven and set aside to cool slightly.
Serve warm with butter, clotted cream and jam.

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