250g strong white bread flour
5g salt
30g caster sugar
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
50g unsalted butter, softened
10g fresh yeast
150ml water
50g sultanas
50g chopped mixed peel
1/2 beaten egg, to glaze
METHOD
Stage 1
Mix the slightly warmed water with the yeast.
Put the flour into your mixing bowl with the softened and chopped up butter. Add the salt, sugar and spices to one side of the flour. Pour half the water and yeast to the other side of the bowl to the dry ingredients. Mix on a slow speed using a paddle attachment, adding the remaining yeast water a bit at a time until the flour is picked up from the sides of the bowl. At this point the dough will be soft and rough, but not soggy.
Stage 2
Change your paddle to a dough hook and knead the dough for about 5-8 minutes. Add the mixed peel and sultanas and knead a further two minutes, until the dough forms a soft smooth skin.
Cover the bowl and place in a warm environment to rise until doubled in size. Depending on the temperature, this could be between 1 and 3 hours.
Stage 3
Divide the mixture into 4 equal sized portions and roll into balls. Flatten and roll with a pin to 1cm thick. Brush with the beaten egg and transfer to a baking tray lined with silicon. Place the trays into a warm place to rise until doubled in size (about 1 hour).
Stage 4
Heat the oven to 170°C Fan and bake the teacakes until risen and golden (about 10 to 15 minutes). Cool on a wire tray and then either toast and spread with butter, or eat how you prefer.
Useful oven temperature conversion
|
Gas |
°F |
°C |
Fan |
|
1 |
275 |
140 |
120 |
|
2 |
300 |
150 |
130 |
|
3 |
325 |
170 |
150 |
|
4 |
350 |
180 |
160 |
|
5 |
375 |
190 |
170 |
|
6 |
400 |
200 |
180 |
|
7 |
425 |
220 |
200 |
|
8 |
450 |
230 |
210 |
|
9 |
475 |
240 |
220 |
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