Teacakes

Equipment

• Large mixing bowl
• 2 baking trays lined with baking paper
• Rolling pin
• Pastry brush
• 2 clean plastic bags
• Wire rack

Method

1. Mix. Put the flour in a large bowl. Add the salt, sugar and cinnamon on one side and the yeast on the other. Add the butter and three-quarters of the water and turn it with your fingers, adding the rest of the water a little at a time until all the flour is picked up. You want soft dough, not soggy, so you may not need all of it.
2. Knead. Oil the worktop with a little vegetable oil and knead for 5 to 10 minutes, through the wet stage, until the dough has a soft, smooth skin.
3. First rise. Put it in a lightly oiled bowl, cover with a tea towel and leave until at least doubled, at least an hour and up to 3.
4. Add the fruit. Line 2 baking trays. Tip the sultanas and peel onto the risen dough and work them in for a minute or two, then knead on a lightly floured surface until the fruit is evenly spread.
5. Shape. Divide the dough into 8 pieces and shape each into a ball. Roll each one out into a flat round bun about 1 cm thick, brush with beaten egg and space them out on the trays.
6. Prove. Put each tray in a clean plastic bag and leave for about an hour, until at least doubled. Heat the oven. Oven: 400°F / 200°C (180°C fan)
7. Bake. Bake for 10 to 15 minutes, until risen and golden. Cool on a wire rack.