Singing hinniesSubscribe to Sainsbury's magazine
Hailing from the North East, singing hinnies are similar to Welsh cakes but without added sugar, as the sweetness comes from dried fruit. Hinny is an affectionate dialect term for ‘honey’, mostly used for women and children, while the ‘singing’ part of the name comes from the sizzling sound these make on the griddle pan as they cook. Traditionally they would be made with lard
- 300g plain flour
- 1 tsp baking powder
- zest of ½ lemon
- ½ tsp salt
- 75g chilled white vegetable fat, diced
- 75g cold butter, diced, plus extra to cook
- 100g currants or other dried fruit
- 2-3 tbsp milk, to mix
- Combine the flour, baking powder, lemon zest and salt in a mixing bowl. Rub in the fats until the mixture looks like breadcrumbs, then stir in the dried fruit. Add just enough milk to mix to a firm, but not crumbly, dough.
- Roll out on a floured surface to about 1cm thick and stamp out 6cm rounds with a cutter.
- Grease a flat griddle or a heavy frying pan with a little butter. Cook the hinnies in batches over a medium to low heat for 2-3 minutes each side until they are well browned and cooked through. Keep warm while you cook the remainder.