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Yorkshire Teacakes




Source of Recipe


Shell


Recipe Introduction


From: Betty Burton


List of Ingredients




1-1/2lbs. plain flour
1 level teaspoon salt
2 ozs. vegan margarine
4 ozs. currants
1 oz. mixed peel (may be omitted if not liked - use extra currants)
1 oz. fresh yeast (or equivalent dried)
1 oz. sugar
12 fl.ozs. (1-1/2 cups) soy milk and water mixed

Recipe



Sift flour and salt into warm mixing basin. Rub in margarine and add currants and peel. Cream yeast with the sugar and add them to the warmed (blood temp) soy milk.
Pour onto flour and mix well to form fairly stiff dough. Knead lightly and leave in warm place 'til doubled in size. Turn onto floured surface and divide into approx. 12 equal pieces. Shape into round flat cakes and put onto greased baking sheet. Leave to prove for a further 20 minutes.
Brush with a little warm milk and bake in an hot oven 425f. 220 c. Gas 7, until well risen and golden brown. Can be split or sliced and served spread with margarine.
Can also be split, toasted and spread with marg if more than a day old.