Fat Rascals are a type of English Yorkshire scone or rock cake with a pleasant plump rascal face of almonds and cherries with currants as well.
By Sue Lau | Palatable Pastime
My recipe of the day is for Fat Rascals with the Baking Bloggers group, where we get together once per month to bake on a topic voted on by the group. The selection for this month is British Baking.
Fat Rascals are a type of rock cake or scone from the Yorkshire area of England.
Made as large heavy tea cakes, Fat Rascals have pleasant faces made from almonds and glacé cherries. Inside, the flavorings include a hint of almond and cinnamon, along with glacé cherries and currants.
If you love a lightly sweet treat for your morning start or something to nibble on while sipping a cappuccino or a tall cold glass of milk, Fat Rascals are right up your alley.
Enjoy the selection of British baking, both sweet and savory, the Baking Bloggers have rounded up for you!
- Bread & Butter Pudding by Sneha’s Recipe
- Chocolate Chip Scones by Jolene’s Recipe Journal
- Eccles Cakes by Caroline’s Cooking
- English Granary-Style Bread by Karen’s Kitchen Stories
- Fat Rascals by Palatable Pastime
- Jammie Dodgers by Culinary Adventures with Camilla
- Mini Toad in the Hole by Sid’s Sea Palm Cooking
- Raspberry Bakewell Tarts by Pandemonium Noshery
- Salmon in Puff Pastry by Reviews, Chews & How-Tos
- Sticky Toffee Pudding by Cookaholic Wife
- Strawberry Dark Chocolate Shortbread Biscuits by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Traditional Scottish Shortbread with Rose by The Schizo Chef
- Wizarding World Chocolate Trifle by Simple Inspired Meals
- 3-1/2 cups all-purpose flour
- 5 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/3 cup granulated sugar
- 8 ounces cold cubed butter
- 1/2 cup candied glacé cherries, minced
- 1/4 cup dried currants
- 1 tablespoon flour
- 1/2 teaspoon almond extract
- 1 egg, lightly beaten
- 7 tablespoons milk
- 12 whole red glacé cherries
- 18 whole blanched almonds
- 1 egg yolk
- 1 tablespoon water
- Preheat oven to 400°F.
- Combine flour, baking powder, salt, and granulated sugar in a mixing bowl.
- Cut in cold butter cubes with a pastry blender until mixture resembles small crumbs.
- Toss minced cherries and currants with the tablespoon of flour in a small bowl.
- Mix coated minced fruit to dough.
- Whisk the egg with the extract and add to the dough along with the milk, kneading to come together as a dough.
- Divide dough into sixths and shape each into a semi-flattened round.
- Place rounds on a parchment lined baking sheet.
- Press in two cherries and three almonds to form the rascal’s face.
- Whisk egg yolk with water and lightly brush tops.
- Bake at 400°F. for 15 minutes, then press down the cherries and almonds again, if needed, with the back of a small spoon.
- Return to oven and bake 15-20 minutes more or until golden.
- Serve warm.
From the kitchen of palatablepastime.com