Yorkshire Crackney

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This was a great way of using up scraps of pastry on baking day when the big pie had been made. It was a round flat disc of pastry, with currants and a knob of butter and sugar piled in the centre. The edges were gathered up and then it was rolled out flat with a rolling pin. Some recipes also add fresh chopped mint from the garden.

It was brushed with milk and sprinkled with sugar and baked at 190°C or Gas mark 5 for 20 minutes until golden. Sit on the step and eat while warm!

You can find more traditional Yorkshire recipes here:

traditional-yorkshire-recipes.info