Singing hinnies (or ‘fatty cutties’ in Scotland) are essentially sugar-free Welsh cakes, with an Imperial butt-tonne of fat in them. They originate from Northumberland, where ‘hinny’ is the pronunciation for ‘honey,’ meaning ones sweetheart of children. The singing is the noise they apparently make in the pan (which, in my hands is bugger all like any singing I know).
- 450g plain flour, sieved
- Quarter tsp baking powder
- Half tsp cream of tartar
- Half tsp table salt
- 110g unsalted butter, cubed and very cold
- 110g lard, cubed and very cold
- 185g mixed fruit (raisin, sultanas, currants)
- Zest of 1 lemon
- 4–5 tbsp milk
- A little lard to cook with
- Caster sugar for dusting
Whiz the flour, baking powder, cream of tartar, salt, lard and butter in a food processor until a fine crumb is achieved. Do not over-work it.
Transfer the mixture to a stand mixer and add the fruit and zest. Run a dough hook through the mix while slowly adding enough milk to bring the mixture together, but not make it wet.
Turn out onto a lightly floured surface and roll the mix out in batches to about a quarter inch thick and cut with a cookie cutter.
Heat a frying pan with a small amount of lard. Wipe the pan out and cook the hinnies in batches on each side until browned. Place on a cooling rack and dust with caster sugar.
Eat within 24h.