Non-VegetarianEast Anglian cuisine Baking

Norfolk Shortcakes

Name: Norfolk Shortcakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: East Anglian
Ingredients: 250 g Plain flour; 75 g chilled lard; 50 g Unsalted butter; 75 g caster sugar; 100 g currants; 0.5 tsp ground mixed spice; 0.25 tsp Fine sea salt; 1 large egg yolk; 2 tbsp Whole milk

Crisp and crumbly traditional East Anglian flat cakes, enriched with lard and packed with sweet currants.

🇬🇧United Kingdom· East of England

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 8
Difficulty: Easy
Calories: 285 kcal

Ingredients

0 of 9 gathered

Servings

250 g Plain flour — plus extra for dusting
75 g chilled lard — diced small
50 g Unsalted butter — chilled and diced
75 g caster sugar — plus 1 tbsp for dusting
100 g currants — washed and dried
½ tsp ground mixed spice — warm British baking spice blend
¼ tsp Fine sea salt — fine table salt works too
1 large egg yolk — beaten
2 tbsp Whole milk — splash more if dry

Equipment

•20cm square baking tin
•mixing bowl
•baking parchment
•wire cooling rack

Nutrition

Per serving, approximate

Calories: 285 kcal
fat: 14 g
carbs: 36 g
fibre: 1 g
protein: 3 g
calories: 285 kcal

Instructions

1
Preheat your oven to 180°C (160°C fan).
2
Line a 20cm square baking tin with greaseproof paper.
3
Sift the plain flour, salt, and mixed spice into a large mixing bowl.
4
Rub the chilled lard and butter into the flour using your fingertips until it resembles fine breadcrumbs.
5
Stir in the caster sugar and currants until evenly combined.
6
Add the egg yolk and milk, then stir with a round-bladed knife to form a firm dough.
7
Press the dough firmly and evenly into the lined tin using the back of a metal spoon.
8
Prick the surface all over with a fork in straight rows.
9
Bake for 25 to 30 minutes until lightly golden at the edges.
10
Sprinkle with the extra caster sugar immediately upon removal from the oven.
11
Cut into 16 squares while still warm in the tin using a sharp knife.
12
Leave to cool completely in the tin on a wire rack before serving.

Chef's tips

Ensure the fats are cold from the fridge so they rub into the flour easily without melting. Press the mixture firmly into the tin corners to get tidy, uniform squares.

Ingredient substitutions

chilled lard → vegetable shortening or chilled unsalted butter
currants → sultanas or chopped dried cranberries

Storage

Keep in an airtight biscuit tin at room temperature for up to five days.

Reheating

Enjoy cold at room temperature or warm briefly for five minutes in an oven at 150°C.

Common mistakes to avoid

•Over-baking until dark brown, which turns the shortcakes dry rather than crumbly.
•Waiting until the bake is cold before slicing, which causes the crisp top to shatter unevenly.