Yorkshire Crunchies

Sharon´s cousin Kathryn is a true Yorkshire lass and she drives a big wagon all over the place delivering stone from quarries near her home in Settle.

Mind you, when not behind the wheel, she knows how to cook up some traditional Yorkshire treats and here is her very own recipe for Yorkshire Crunchies. Kath´s mother was Betty, whose recipes we have talked about in earlier stories on this blogspot. Kath is “still in old-fashioned money”, so no metric measurements.

Four ounces of self-raising flour
Two ounces of lard
Two ounces of margarine
Three ounces of sugar
Two ounces of rolled oats (porridge)
One teaspoon of golden syrup
Three teaspoons of boiling water
A few drops of vanilla essence.

Cream together the fats and sugar then add the syrup, boiling water and vanilla essence. Stir in the flour and oats and mix well. Roll into balls about the size of a golf ball and place on a greased baking sheet. Bake in a moderate oven at about 350 to 375 degrees F, or gas mark 3-4, for 15 to 20 minutes. Allow to cool and then make a good cup of Yorkshire tea, sit down and treat yourself.

***
©Phillip Bruce 2009.