Intrigued by a class on the schedule for the county WI show for "Lancashire Nuts", I set about finding out what they were ? Now I consider myself to be pretty well informed when it comes to all things foodie but this is one local delicacy I wasn't aware of and had never baked. I located two recipes on the internet and one in a recipe booklet I have in my archive, all slightly different. I haven't been able to find any history as to why they are called Nuts even though they don't contain nuts or anything about them looks like a nut, so if anyone can let me know their origins I would be grateful.
One of my fellow baking enthusiasts @Janemorecakepls, also a fellow WI member thinks they are a bit like a Lancashire version of a whoopie pie, and given the results when I baked the recipe I would tend to agree. You can apparently fill them with jam, lemon curd or butter-cream and they are a nice cross between a cake and a biscuit.
Ingredients
- 4oz Quality Margarine
- 4 oz sugar
- 4oz cornflour
- 4 oz self raising flour
- 1 egg
- pinch of salt
Method
- Cream your margarine and sugar together until light and fluffy
- Add all the ingredients and mix well, your mix will be firmer than a normal cake mix
- Spoon onto a greased baking tray using a teaspoon
- Flatten your dollops with the back of your teaspoon slightly
- Bake in a pre heated oven at 150-160c for approx 20 minutes until firm and lightly golden
- Cool on a wire tray and sandwich two together with your desired filling
2 comments:
What fun to find a little known local recipe - sounds good too.
I knew I had seen a recipe for this somewhere and finally found it in a copy ofEconomical Recipes from The Kitchens of Bury Soroptimists and Their Friends
circa 1948. It has a couple of minor differences but largely the same-will have to make these soon I think :)
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