Lancashire Nuts is a traditional English recipe (from Lancashire) for a classic tea-time accompaniment of a butter, sugar and flour confection that's part-way between a biscuit and a cake. The full recipe is presented here and I hope you enjoy this classic English dish of: Lancashire Nuts.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
120g butter
120g sugar
120g self-raising flour
1 egg
pinch of salt
Method:
Cream together the butter and sugar until pale and fluffy. Add the egg and beat in thoroughly to combine. Work in the dry ingredients to make firm batter (it will be firmer than a typical cake batter).
Grease a baking tray then add the batter by the teaspoon. Flatten the dollops you've added slightly with the back of the spoon then transfer to an oven pre-heated to 160°C and bake for about 20 minutes.
When ready they should be golden brown and firm to the touch. Allow to cool then sandwich together with your choice of filling (eg jam, lemon curd, marmalade or buttercream).
Click on the image, above to submit to Pinterest.