Stay in & cook - traditional local cakes
Published by Lucy Walker | 5 years ago
Easy Singin’ Hinnies Recipe
One of the major points of argument in the UK, a topic that divides Britain into two clear camps, is the word “scone”: does it rhyme with “gone” or “bone”? As ever, the northerners have the perfect solution. Avoid the pronunciation problem entirely by making your own version of the tasty treat: Singin’ Hinnies!
Singin’ Hinnies are the North-East’s answer to scones. They’re stodgy, comforting, and very traditional. They owe their unusual name to the old Scottish and Geordie word “hinny” meaning “honey” (or my love, darling, my dear…) and the fact that they “sing” when they hit the hot pan.
As with scones, you can smother them in clotted cream and jam, and they’re best eaten fresh and warm. So if you’re hiding away from the autumnal chill, get your housemates together and have a go at some local traditional cooking. All ingredients can be found at your local supermarket.
We’ve borrowed and adapted this recipe from [https://www.thespruceeats.com]
Makes: 8 servings Preparation time: 20 mins Cooking time: 20 mins
Ingredients
450g plain flour
1/4 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon fine salt
110g butter (very cold)
110g lard (very cold)
1 tablespoon lemon zest
185g dried fruit (currants, sultanas, and raisins)
4 to 5 tablespoons milk (to mix)
Optional butter, jam, and cream to serve
Method
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Into a large mixing bowl, sieve the flour, bicarbonate of soda, cream of tartar and salt.
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Cut the cold butter and lard into small pieces, add to the mixing bowl and with your hands, rub together with the flour until it looks like rough sand.
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Stir in the lemon zest and the mixed fruit. Once it’s well mixed, slowly add the milk, until the dough comes together and is soft and pliable.
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Dust a board or work surface with a little flour, and roll out the dough to around 5mm (the depth of a £1 coin) Cut out the shapes using a 6cm cookie cutter.
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Heat a large, heavy-bottomed frying pan. Using a little kitchen paper smeared with lard, grease the pan lightly.
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Once it’s very hot, cook the hinnies, a few in the pan at a time, for approx 5 mins on each side or until golden brown.
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Serve warm with lots of butter, or simply sprinkle with a little sugar. You can also spread on jam and cream for an indulgent treat. You can keep them in an airtight container for up to 24 hours.
