Quick & Delightful Yorkshire Fat Rascals | HYSapientia Air Fryer Recipe

Cooking Expert

Backyard Chef

Yorkshire FAT RASCALS a delightful BRITISH treat

Whip up a batch of Yorkshire Fat Rascals, the quintessential British treat, with this simple recipe for your HYSapientia Air Fryer Oven. In just 14 minutes, enjoy warm, spiced, and fruit-filled delights that bring a taste of England right to your kitchen.

45 MinsTime

MediumSkill

3 PEOPLEServes

Operating Steps

STEP 1
Prepare the Mixed Spice:In a small bowl, combine 1 tablespoon of cinnamon, 1 teaspoon each of nutmeg, allspice, and ginger, along with 1/2 teaspoon each of cloves and coriander. Set aside.
STEP 2
In a large mixing bowl, cream together 150g of room-temperature unsalted butter with 70g of brown sugar until the mixture is light and fluffy.Add the zest of one orange and 1 teaspoon of the mixed spice to the butter mixture and mix well.Beat in 2 eggs, one at a time, until well incorporated.Sift in 150g of all-purpose flour and 150g of self-raising flour, along with 1 teaspoon of baking soda and a pinch of salt. Begin to mix the ingredients together.Gradually add 1/4 cup of buttermilk to the mixture as you continue to mix until a soft dough forms.Fold in 100g of mixed peel and 80g of currants, ensuring they are evenly distributed throughout the dough.
STEP 3
Shape the Fat Rascals:Preheat your HYSapientia 24L Air Fryer Oven to 170°C (340°F). Divide the dough into portions and shape them into round, scone-like patties on a flat surface.
STEP 4
Baking:Place the shaped Fat Rascals onto a baking tray lined with parchment paper that fits into your air fryer oven. Slide the tray into the preheated air fryer oven and set the timer for 14 minutes.Bake until the Fat Rascals are golden brown and a toothpick inserted into the center comes out clean.

Required materials

Current step details

1 tbspcinnamon
1 tspnutmeg
1 tspallspice
1 tspginger
1/2 tspcloves
1/2 tspcoriander

150gunsalted butter, at room temperature
70gbrown sugar
1 orangeZest
1 tspmixed spice
1 tspbaking soda
150gall-purpose flour
150gself-raising flour
2 largeeggs
1/4 cupbuttermilk
100gmixed peel
80gcurrants
appropriate amountA pinch of salt

for decorationGlazed cherries, halved
for decorationBlanched almonds

Cooking utensils used

HYSapientia 24L 10-in-1 Digital Air Fryer Oven

$199

Yorkshire FAT RASCALS a delightful BRITISH treat

45 MinsTime

MediumSkill

3 PEOPLEServes

Operating Steps

01. Prepare the Mixed Spice:In a small bowl, combine 1 tablespoon of cinnamon, 1 teaspoon each of nutmeg, allspice, and ginger, along with 1/2 teaspoon each of cloves and coriander. Set aside.

02. In a large mixing bowl, cream together 150g of room-temperature unsalted butter with 70g of brown sugar until the mixture is light and fluffy.Add the zest of one orange and 1 teaspoon of the mixed spice to the butter mixture and mix well.Beat in 2 eggs, one at a time, until well incorporated.Sift in 150g of all-purpose flour and 150g of self-raising flour, along with 1 teaspoon of baking soda and a pinch of salt. Begin to mix the ingredients together.Gradually add 1/4 cup of buttermilk to the mixture as you continue to mix until a soft dough forms.Fold in 100g of mixed peel and 80g of currants, ensuring they are evenly distributed throughout the dough.

03. Shape the Fat Rascals:Preheat your HYSapientia 24L Air Fryer Oven to 170°C (340°F). Divide the dough into portions and shape them into round, scone-like patties on a flat surface.

04. Baking:Place the shaped Fat Rascals onto a baking tray lined with parchment paper that fits into your air fryer oven. Slide the tray into the preheated air fryer oven and set the timer for 14 minutes.Bake until the Fat Rascals are golden brown and a toothpick inserted into the center comes out clean.

Required materials

1 tbsp cinnamon

1 tsp nutmeg

1 tsp allspice

1 tsp ginger

1/2 tsp cloves

1/2 tsp coriander

150g unsalted butter, at room temperature

70g brown sugar

1 orange Zest

1 tsp mixed spice

1 tsp baking soda

150g all-purpose flour

150g self-raising flour

2 large eggs

1/4 cup buttermilk

100g mixed peel

80g currants

appropriate amount A pinch of salt

for decoration Glazed cherries, halved

for decoration Blanched almonds