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Singing hinnies
Makes: about 20
Prep time: 30 minsTotal time: 
Recipe photograph by Lauren Mclean
Singing hinnies
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
Makes: about 20
Prep time: 30 minsTotal time:
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Nutritional information (per serving)
Calories
131Kcal
Fat
7gr
Saturates
3gr
Carbs
15gr
Sugars
3gr
Fibre
1gr
Protein
2gr
Salt
0.3gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 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
Step by step
Get ahead
Leftovers keep for 4-5 days, or can be frozen. scrumptious Reheat to serve
- 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.