FAT RASCALS
FAT RASCALS This lovely old Cornish recipe was given to me by Helen, from Wadebridge and it was her mother’s recipe. Priscilla Milne was originally from Port Isaac which is why, when she was made a Cornish bard in 1997 at the Gorsedh, her title was Musycyen Portyssack. She won a lot of cups for her work, either music or written work. She even wrote a piece of music and translated the Lord's prayer into Cornish, and won a cup after she died as they let Helen and her family enter the piece she had worked on for the next Gorsedh. Helen describes the Fat Rascals as a cross between a biscuit and a bun [the term bleedin’ ‘andsom, was also used, love it!] Thank you so much Helen. My husband loved them, not waiting for them to cool, he ate two warm. I think they could be buttered too, especially the next day. You will need a straight edge 3” cutter. Lightly butter a large baking tray or two smaller ones and pre heat your fan oven to 180C In a large mixing bowl, place: 1 lb self raising fl...