Saffron Tea Cakes Recipe

Ingredients :

140 ml milk

pinch saffron

225 g self raising flour or plain or all purpose flour plus

15 ml baking powder

120 g margarine or vegetable shortening

120 g currants

2.5 ml allspices

30 g candied peel

60 g sugar

pinch salt

1 egg

1. Heat 60 ml of the milk and add saffron.
2. Leave to stand 10-15 minutes.
3. Sift the flour with the baking powder, if using.
4. Cut the margarine or shortening into the flour with 2 knives, or use an electric mixer or food processor.
5. Stir in the currants, allspice, candied peel and sugar.
6. Combine saffron milk with the rest of the milk and add to the flour, mixing to form a soft dough.
7. Roll the dough out in a circle 1.25 cm thick.
8. Cut into rounds with a pastry cutter.
9. Beat 1 egg with a pinch of salt and brush over the surface of the cakes of glaze.
10. Bake in moderate oven for 20-30 minutes.
11. Split and spread with butter or serve with damson cheese.

Oven Temperature :

350F, Gas 4

#ads

Get your herbs and spices' ingredients here