Fat-rich sweet white paste with yeast, sprinkled with fat and with currants and spices (caraway, mace etc), folded and rolled several times. Cut to c4ins rounds, baked.
See also: Dorset Dough Cake
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Surrey Lardie Cakes
1 lb Plain flour
1 Teaspoon Salt
1 oz Lard or butter
½ oz Fresh yeast
1 Teaspoon Caster sugar
10 fl oz Warm water
2 oz Lard or butter
2 oz Caster sugar
½ Teaspoon ground mixed spice
1 oz Currants
Mix the flour and salt and rub in the lard or butter. Cream the yeast with the sugar, then stir in the water. Make a well in the flour then, when the yeast is frothy, stir it in. Mix well then turn out on to a floured surface. Knead, cover and leave in a warm place until the dough has doubled in bulk.
Knead again. Roll out into a rectangle 5 mm (1/4 inch) thick. Mix the sugar and spice. Spread the dough with one third of the fat and sprinkle on one third of the sugar mixture. Fold the dough into three, half turn and press the edges together. Roll again.
Repeat the process twice more, sprinkling the currants over the sugar mixture on the final rolling. Roll out and cut into 7-10 cm (3-4 inch) rounds. Score with a knife and place on a greased baking sheet. Cover and leave to rise in a warm place for about 20 minutes. Bake for 25-30 minutes.
Remove them from the oven and brush the tops with milk while warm to give a sheen.
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