top of page
Punk Chef logo with pink vertical knives
Behind The Mohawk Background

BEHIND THE MOHAWK

Behind The Mohawk is more than a blog. It’s a window into the world of Punk Chef. From food festivals and live demonstrations to television appearances, Black Parmo developments and life as a deaf chef, this is where the real story unfolds.

GEORDIE SINGIN' HINNIES

  • Jun 14
  • 2 min read

Gorgeous, light and crumbly little cakes is very similar to scones,. popular in the coal-mining area of the North of England and been around since 1928. Hinney the word is the pronunciation of "honey" around Sunderland, Newcastle and through to Northumberland. It is a term of endearment used usually to about women and children. With the singing part of the name from when the cakes are cooked in a hot flat griddle pan, as they hit the pan, the butter and lard start to sizzle and "sing."


FOR THE GEORDIE SINGIN' HINNIES

  • 450g Plain flour

  • 1/4 tsp baking soda

  • 1/2 tsp cream of tartar

  • 1/2tsp fine salt

  • 110g unsalted butter, very cold

  • 110g lard, very cold

  • 1 tbsp lemon zest

  • 185g dried fruit, such as currants, sultanas, and raisins

  • 4 to 5 tbsp milk

  • Butter, for serving

  • Sugar, for serving

FOR THE GARNISH

  • 50g Fresh strawberries

  • 100ml Single cream (To pour over)



INSTRUCTIONS

  • FOR THE GEORDIE SINGIN' HINNIES: Start by sifting the flour and salt in a bowl. Rub in the super cold butter and lard with the dry ingredients.

  • Mix in any dried fruit that you’re using or what you can find in your larder cupboards.

  • Start adding milk, but only enough to create a firm ball of dough.

  • Roll out the dough ball with a rolling pin to about 10cm thickness then using a cake cutter to cut them out into circles. as should approximate make about 12-14 cakes.

  • Make sure that your hands are cold and not to press down the dough too much as it might prevent it from rising when baking.

  • Grease a flat griddle pan with oil, and heat it.. When the oil is hot, fry the cakes and turn them when the bottom starts to brown. Serve them with some fresh strawberries, pour some cream over.

Comments

bottom of page