Cornish Tea Cakes Food

TEACAKES

Steps:

• Warm the milk with the butter in a pan until the butter has melted, then add 100ml water to cool the mixture to room temp. Tip the flour, yeast, sugar, spice and 1 tsp salt into a bowl, making sure the yeast is on the other side of the bowl to the salt. Make a well in the flour mixture and pour the milk and butter in, mixing until it forms big flakes, then bring together with your hands. Tip on a surface and knead until smooth (about 5 mins). Put the dough into a large, lightly oiled bowl, cover with a damp tea towel and leave until doubled in size, so about 1-1 ½ hours.
• Line a tray with baking paper. Tip the mixed dried fruits into the dough and knead them in, trying to disperse them evenly throughout the dough. Cut your dough into 6 even-sized balls, take each ball and, using the cup of your hand, and pressing down a little with your palm, roll the ball in a circular motion on the surface to create tension across the top of the bun and a neat round shape. Place onto a tray about 5cm away from each other and press down with your palm to flatten the dough down a little, creating the teacake shape. Cover loosely with an oiled sheet of cling film, for a further 45 mins, or until they have doubled in size.
• Meanwhile, heat the oven to 200C/180C fan/gas mark 6. Brush the top of each bun liberally with the egg wash, then bake for 20 mins on the top shelf of the oven, until the buns are golden and well risen. Allow to cool on a wire rack, then slice in half, toast and slather with butter if you like.

CORNISH HEAVY (HEVVA) CAKE

Steps:

• Preheat the oven to 190°C. Line a medium, square cake tin.
• Rub the butter into the flour until it's the texture of fine breadcrumbs. Add the sugar and fruit and mix well. Add the milk and mix to a soft, stiff dough.
• Press into the cake tin, pushing down firmly in the corners. Score the top of the cake with a sharp knife, making criss-cross diagonal lines.
• Place in the middle of the preheated oven and bake for 35-40 minutes, or until golden brown and a skewer inserted in the middle comes out clean.
• Remove from the oven and while still warm, brush with milk and give a generous sprinkling of granulated sugar. Allow to cool and cut generous slices.

CORNISH TEA CAKES

Steps:

• Rub the fat in the self rising chestnut flour, then add the red currants/ crasins, birch sugar, dried rose hips and mixed spice. Add sufficient buttermilk to make into a soft dough. Roll out to half an inch thickness and cut to shape with a round cutter. Brush with beaten egg to glaze and bake at about 350F for 10 to 15 minutes. These are nice split and spread with butter.