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What a delightful name this little griddlecake has. The hinny mixture resembles a scone mixture, and, as with scones, need handling the same way so the mixture does not become tough. These may be griddled cakes, but should still be light and crumbly. You can see how to keep them light in the notes at the end of the recipe.
Ingredients
1 pound (or 450 grams) all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon fine salt
4 ounces (or 110 grams) butter (very cold)
4 ounces (or 110 grams) lard (very cold)
1 tablespoon lemon zest
6 1/2 ounces (or 185 grams) dried fruit (currants, sultanas, and raisins)
4 to 5 tablespoons milk
Optional: butter, granulated sugar
Equipment
Flat griddle pan or a large heavy-bottomed frying pan.
Metal spatula
6 cm / 2 in. cutter
Method
Put the griddle/frying pan on medium heat on the large burner
Into a large roomy baking bowl, sieve the flour, baking soda, cream of tartar, and salt.
Cut the cold butter and lard into small pieces, add to the baking bowl and rub together with the flour until it resembles rough sand.
Stir in the lemon zest and the mixed fruit.
Once thoroughly mixed gradually add milk, a little at a time, until the dough comes together and is soft and pliable.
Dust a board or work surface with a little flour, and roll out the dough to around 5 mm (a little less than1/4-inch) using the 6 cm / 2 in. cutter.
Using a little paper towel smeared with lard, grease the hot pan lightly.
Cook the hinnies, a few at a time, for approximately 5 minutes on each side until golden brown.
Serve warm with a good smearing of butter, or simply sprinkle with a little sugar.
Tips
Make sure the equipment and ingredients used for making the hinnies are all as cool as possible, including your hands. The butter should be very cold - but not frozen. Warm hands, ingredients, and equipment if too warm will melt the butter; it then can’t be rubbed in properly, resulting in dense scones.
Work quickly, and lightly. Avoid over rubbing or kneading the mixture; it does not need to be super-smooth, simply needs to be pulled together in a light, pliable dough.
When cutting the hinnies using a tart cutter, avoid twisting the cutter. Just press down then gently shake the hinny onto the prepared tray. If cutting with a knife, make sure it is sharp. Blunt knives or twisting the tart cutter tears at the edges of the hinny and stops any rise when cooking.
Hinnies are best eaten fresh but can be stored in an airtight tin for 24 hours.