Norfolk Shortcakes

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 8oz plain flour
  • ½ teaspoon baking powder
  • 4oz butter or lard
  • oz granulated sugar
  • oz currants
  • pint water


    Sieve the flour with the baking powder and rub in 2oz of the fat. Divide the rest of the fat into three portions; also the currants and sugar. Mix the flour into a pliable paste with the cold water and roll it out into a long strip. Spread this with dabs of fat and sprinkle with sugar and currants. Fold into three layers, give the paste a half turn and repeat this process twice more. Roll out about quarter of an inch thick, cut into twenty-four two and a half inch rounds or squares and bake at 400°F, 200°C, gas mark 6 for fifteen minutes until goldenbrown. Dredge with caster sugar when cooked.