Today's recipe is a traditional one that I have adapted from a great National Trust cookery book I have entitled, Complete Traditional Recipe Book, by Sarah Eddington. I love these old traditional recipes. There is always a story behind them. They are also very simple and uncomplicated as well as being very delicious!
They are also known as Ashby Statutes Cakes, which have traditionally been baked to enjoy during the traveling Summer Fun Fairs of July, August and September. I think they are very similar to Welsh Cakes, or biscuits.
To me they seem to be somewhat of a cross between a cookie and a pastry . . . nice and buttery . . .and short, but not as short as a shortbread biscuit would be . . .
Welsh cakes are very similar in shape and size and also dusted with castor sugar . . . but are studded with raisins and flavoured with spice.
These are not studded with raisins alone . . . nor is there any spice . . .instead they are studded with a mix of dried fruit and chopped nuts. I have used glace cherries, sultanas, currants and citrus peel, along with chopped toasted hazelnuts.
I chopped the cherries very fine, and then I chopped the other fruits also. Not too fine, mind . . . just fine enough to make them easier to stamp out. Nothing worse than a whole raisin or a nut ruining the look of your biscuit by jamming the cutter.
These are beautiful dunkers . . . be it in a nice hot cuppa or a glass of milk . . . which makes them perfect for elevensies, or coffee break or afterschool, or with your afternoon cup of tea.
I love a good dunking biscuit don't you? Its a bit of a comfort thing I believe . . . and these are very comforting. I do love these fabulous traditional foods of these beautiful Islands, and all of their the history and folklore behind them!
*Langley Wakes Cakes*Makes approx. 16 Printable Recipe Aso called Ashby Statutes these are usually baked to make the annual wake or fair weeks in July and August in Derbyshire villages.
125g (1/2 cup) butter75g (1/3 cup + 1 TBS) caster sugar 225g plain flour (1 1/2 cups + 2 TBS)
1/2 tsp baking powder 1 large free range egg, well beaten110g chopped mixed dried fruit and nuts (3/4 cup)(I used a mix of glace cherries, sultanas, currants (Chopped fine)
and finely chopped toasted hazelnuts)You will need additional sugar for sprinkling after baking
Preheat the oven to 180*C/350*F/ gas mark 4. Line several large baking sheets with some baking paper. Set aside.
Cream the butter and sugar together until light and fluffy. Sift together the flour and baking powder. Stir in the dried fruit and nuts. Add to the creamed mixture, alternating with the well beaten egg, stirring until you have a batter which is stiff enough for rolling out. You don't want it too sticky.
Lightly flour your countertop. Working with half of the dough at a time, roll out approximately 1/3 of an inch thick, using a lightly floured rolling pin. Take a 3-inch fluted round cutter and stamp out rounds. Transfer to a baking sheet, leaving about an inch of space in between each. Add the scraps to the second half of the dough and lightly knead together, roll out again as before and stamp out more rounds, again placing them onto the baking sheets. Repeat until you have used all the dough.
Bake in the preheated oven for 15 to 20 minutes until golden brown on the edges. Sprinkle with additional caster sugar and leave on the baking sheets to cool for about 5 minutes prior to scooping off to a wire rack to finish cooling completely. Store in an airtight container. These will keep for several days.
I love the idea of sprinkling hot biscuit/cookies with fine sugar right when they come out of the oven. The heat from the cookie makes it stick, and it adds a glorious gild to that tasty lily! Fire up the oven, you won't want to miss out on these! Bon Appetit!
