Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pre-heat the oven to 220C/425F/Gas 7 and grease or line a baking sheet, or a cookie sheet. | 2. Rub the butter into the flour until it resembles breadcrumbs. | 3. Add the remaining dry ingredients and mix well. | 4. Add the cream and mix to a stiff paste - a firm dough. | 5. Roll the mixture out on a floured board, to about 1" thickness and stamp out rounds, of about 3" in diameter. ( You can also shape the fat rascals by hand; take a piece of dough, about the size of a small egg, and make a small ball - flatten it out slghtly into bread roll shapes - like a bread bap shape.) | 6. Arrange them on the greased baking tray and glaze them generously with the beaten egg. | 7. Then place 2 whole blanched almonds on top with a halved glace cherry for decoration - pushing them down gently into the dough, so they do not fall off during baking! | 8. Bake for 15 to 20 minutes, or until they have risen and are golden brown. | 9. Allow to cool on a wire cooling rack. | 10. Store them in an airtight tin for up to 4 days. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	100		softened	8550.0	392.85	267.15	720.0
plain flour	250			44.5	0.0	9.9	0.25
currant	75			5292.0	1291.92	117.6	34.44
citrus peel	50	g	mixed	44.5	0.0	9.9	0.25
baking powder	1 1/2	1/2		3.657	1.9113	0.0	0.0
golden caster sugar	75	g		44.5	0.0	9.9	0.25
cream	150		sour	68310.0	1597.35	841.8	6675.75
egg	1		beaten	71.5	0.36	6.28	4.755
glace cherry				44.5	0.0	9.9	0.25
almond			blanched	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.