Fat Rascals

• plain flour↗175g g
• self‑raising flour↗175g g
• cold butter↗175g g

  cut into cubes

• baking powder↗1tsp tsp
• granulated sugar↗120g g
• mixed dried fruit175g g
• cinnamon↗1tsp tsp
• nutmeg↗½tsp tsp
• orange↗1

  zest

• lemon↗1

  zest

• eggs↗2

  beaten

• milk↗
• blanched almonds↗18
• glazed cherries6

  cut in half

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160°C fan/gas 4. Line a large baking tray with parchment paper. Place the flours and butter in a food processor and blend until the mixture resembles fine breadcrumbs (you can also do it by hand, rubbing the butter into the flour). Transfer to a large bowl and add the leavening agent, sugar, mixed dried fruit, cinnamon, nutmeg, orange and lemon zest, and a pinch of salt.

2. 2

   Stir to combine, then add everything except 1½ Tbsp of beaten egg. Bring together into a dough ball – if it’s too dry, add 1‑2 Tbsp of milk. You should get a soft dough, similar to scone dough. Divide the dough into 6 portions and flatten each into a thick disc about 3‑4 cm in diameter. Place the discs on the tray and brush with the remaining egg. Put two halves of a cherry on top to form eyes, and horizontally place three blanched almonds about a centimetre under the cherries, mimicking a mouth. Bake for 15‑20 min until golden. After baking, tap the bottom – they should sound hollow.