Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup milk
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup cinnamon sugar (1/4 cup granulated sugar + 2 tablespoons ground cinnamon)
- 1/2 cup raisins
Special equipment needed:
- Mixing bowl
- Pastry blender or fork
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the chilled butter to the bowl and use a pastry blender or fork to cut it into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, whisk together the milk, egg, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Turn the dough out onto a floured surface and knead gently until it comes together.
7. Roll the dough into a rectangle about 1/4 inch thick.
8. Sprinkle the cinnamon sugar and raisins evenly over the dough.
9. Starting from the long side, roll the dough up tightly into a log.
10. Cut the log into 1-inch slices and place them on the prepared baking sheet.
11. Bake for 18-20 minutes, or until golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 18-20 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 fat rascals
Nutritional information:
Calories: 240
Fat: 11g
Carbohydrates: 33g
Protein: 3g
Sodium: 200mg
Sugar: 16g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour for a healthier option.
- Brown sugar can be used instead of granulated sugar for a richer flavor.
- Dried cranberries or chopped nuts can be used instead of raisins.
Variations:
- Add chopped apples or pears to the filling for a fruity twist.
- Drizzle cream cheese frosting over the top of the fat rascals for a decadent finish.
- Use pumpkin pie spice instead of cinnamon for a fall-inspired flavor.
Tips and tricks:
- Make sure the butter is chilled and cubed before adding it to the flour mixture.
- Don't overwork the dough or the fat rascals will be tough.
- Use a sharp knife to cut the dough into slices for a clean cut.
Storage instructions:
Store the fat rascals in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Warm the fat rascals in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5-7 minutes.
Presentation ideas:
Arrange the fat rascals on a platter and dust with powdered sugar for a simple presentation.
Garnishes:
Sprinkle chopped nuts or dried fruit over the top of the fat rascals for added texture and flavor.
Pairings:
Serve the fat rascals with a hot cup of coffee or tea for a cozy breakfast or snack.
Suggested side dishes:
Fresh fruit or yogurt make great side dishes to balance out the sweetness of the fat rascals.
Troubleshooting advice:
- If the dough is too dry, add a splash of milk to bring it together.
- If the fat rascals are browning too quickly, cover them with foil halfway through baking.
Food safety advice:
Make sure to wash your hands and all utensils before handling the dough to prevent contamination.
Food history:
Fat rascals are a traditional English pastry that date back to the 19th century. They were originally made with lard and currants, but have since evolved to include a variety of fillings.
Flavor profiles:
The cinnamon sugar and raisins give these fat rascals a warm and comforting flavor.
Serving suggestions:
Serve the fat rascals warm with a dollop of whipped cream or ice cream for a decadent dessert.
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Taste: Sweet, Spicy, Buttery, Cinnamon, Cinnamon-Flavored