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WIGGS




Source of Recipe


the web


List of Ingredients




8ozs Plain strong bread flour
1 Teaspoon of salt
Pinch of all spice
1oz Fresh yeast or ½oz dried yeast
2 - 3oz Caster sugar
¼ Pint tepid milk
3oz Softened butter


Recipe



Sift the flour with the salt and spices into a warmed bowl. Cream the yeast with 15ml of warm water and 1¼ teaspoons caster sugar, when frothing add the milk. Make a well in the flour, pour in the liquid and mix to a soft dough. Cover with butter paper and leave in a warm place until doubled in size. Cream remaining sugar and most of the butter and chill this mixture to firm it.

When dough has risen, turn it out onto a well-floured surface and roll or pat it into a rectangle about ¼ inch thick. Dot it with butter/sugar mixture (just one third) and fold into three as for flaky pastry. Repeat this twice more and cut the final rectangle into triangle wedges.

Put on a lightly buttered baking tray and leave to prove for 20 minutes. Pre-heat oven to Gas Mark 7 and brush tops with remaining butter. Bake for 15-20 minutes.

Wiggs were eaten for breakfast in the 18th century with hot chocolate or coffee.