Friends Drift Inn Farm – Recipes
Fat Rascals Cookie Recipe for Giggles
When I was a kid, Mom would let me use pie dough scraps to shape little “cookie” faces decorated with raisins and lumps of sugar. It is a fond childhood memory, as familiar as my dolly’s tea set.
Imagine my surprise, when I found Fat Rascals! Much more sophisticated than mere “Pie Dough Cookies” these scone like cookies with toothy almond grins and cheery cherry eyes are just the ticket to vanquish the winter blues.
The hints of citrus speak of sunny days ahead. Serve these with hot tea. Smear them with butter or preserves if you must. But mostly, just get in the kitchen and bake Fat Rascals with the kids. Bake a memory!
Fat Rascals Tea Cookie Recipe
Inspired by Mom and Elmwood Inn Fine Teas
Cookie Recipe, Tea Cookie, Dessert Recipe, Snack
- 3 tablespoons of orange juice (optional)
- 1 3/4 Cup all-purpose flour, organic preferred
- ½ teaspoon baking powder
- pinch of salt
- 1 stick softened usalted butter, organic preferred
- 1/3 cup pure cane sugar
- zest of 1 large orange
- 1/3 cup of currants
- ¼ cup of milk, organic preferred
- 12 dried tart cherries (or maraschino cherries)
- 18 roasted almond slices
- About 2 tablespoons pure cane sugar for sprinkling
1. Preheat Oven to 400°.
2. If you are using dried cherries, put them in a small dish with the 3 tablespoons of orange juice and microwave for about 30 seconds. This will soften cherries and make them plump up. Set aside.
3. Mix flour, baking powder, and salt together.
4. Cut in butter until crumbly.
5. Add sugar, orange zest, currants and milk. You should be able to shape dough into a ball.
6. On a floured surface, roll or pat out dough until about ½ inch thick.
7. Use a biscuit cutter to cut out dough circles.
8. Place circles on a cookie sheet lined with parchment paper.
9. Optional -I brush each circle with a little orange juice to help brown the cookie.
10. Sprinkle each cookie with sugar.
11. Add 2 cherry eyes, and 3 almond teeth for the faces. Make sure these are pressed in enough to stick.
12. Bake for about 20 minutes until golden brown.
In Yorkshire, these are served warm. Sometimes they are buttered, sometimes slathered with lemon curd or preserves…but always served with hot tea.
Charlie, Jake and I like these warm with cold milk as an after school snack. Enjoy!
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