Singing Hinnies are scone like griddle cakes that are traditionally made in the north of England…
WHAT ARE SINGING HINNIES
These gorgeous little cakes are traditional and popular in the North of England. The texture of the singing hinnies is very similar to scones, they’re light and crumbly. The name of these lovely cakes is very interesting, “hinnie” means “honey” that’s just how honey is pronounced in Northern England especially in Newcastle, and “singing” comes from when these cakes are cooked in a hot flat griddle pan, skillet or hot plate. The butter and the lard start to sizzle and start to sing.
Fun fact: Singin hinnies are called fatty cutties in Scotland.
SINGING HINNIES AND WELSH CAKES
Singing hinnies are very similar to Welsh cakes, especially the texture of the cakes. They’re crumbly and sweet, but the difference is that sining hinnies take the sweetness from the dried fruits instead of sugar.
HOW TO MAKE SINGING HINNIES
The Northern griddle cakes mixture is quite similar to scones. You have to make sure that the butter that you’re using in the recipe is super cold, it shouldn’t be frozen but cold. And so must be your hands and any equipments that you’re using. If your hands are warm, this can melt the butter and result in tough cakes.
Step 1. Start by sifting the flour and salt.
Step 2. Rub in the super cold butter and lard with the dry ingredients.
Step 3. Mix in any dried fruit that you’re using, I’ve used dried currants.
Step 4. Start adding milk, but only enough to create a firm ball of dough.
Step 5. Roll out the dough ball, and using a very sharp knife cut into pieces. Lightly press down the pieces of dough with your hands, make sure that your hands are cold and not to press down the dough too much as it might prevent it from rising when baking.
Step 6. Grease a flat griddle pan with oil, and heat it. When the oil is hot, fry the cakes and turn them when the bottom starts to brown. Serve with a piece of butter on top and enjoy!
Traditionally these gorgeous cakes are served warm with a knob of butter on top, but as I’m a person who loves sweets I ended up pouring a bit of honey on my cakes. BEST DECISION EVER. Next time I make these, I’m going to add some condensed milk!
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- 450 g (3.5 cups) all purpose flour
- ¼ tsp (¼ tsp) bicarbonate of soda
- ½ tsp (½ tsp) cream of tartar
- ½ tsp (½ tsp) salt
- 110 g (½ cup) butter cold
- 110 g (½ cup) lard
- 175 g (1 ¼ cup) currants
- Oil or butter for frying
- Sift the flour, raising powders and salt.
- Rub in the cold butter and lard with the dry ingredients.
- Mix in the dried currants.
- Add enough milk to make a firm dough then roll it out, and cut into rounds. Lightly press down the rounds with your hand.
- Grease the heated griddle with oil and fry the cakes and turn them when the underneath starts to brown.
- Serve warm with a piece of butter on top.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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Recipe courtesy of cottages.com. Thank you for supporting the brands that make Little Sunny Kitchen happen. All opinions are my own.