- Quick Glance
- 50 M
- 50 M
- Makes about 1 dozen cakes
In the bowl of a food processor fitted with a metal blade, pulse the flour, sugar, baking powder, and salt until thoroughly blended. Add the butter pieces, and process until powdery, about 15 to 20 one-second pulses.
Dump the mixture into a large bowl, add the dried fruits and the egg, and mix with a fork to form a firm dough. (If it appears dry, work it with your hands until it comes together.) Turn the dough out onto a clean surface, and knead it several times.
Lightly flour the surface and roll out the dough to a thickness of 1/2 an inch. Using a 2 1/2-inch cookie cutter, cut out the disks, pressing firmly to cleanly cut through the dried fruits. Gather any leftover dough, knead briefly, reroll, and repeat.
Heat a lightly buttered cast-iron frying pan or griddle over medium heat. Place 3 or 4 cakes in the pan and cook for 4 to 5 minutes, adjusting the heat and repositioning the cakes until they’re an even pancake-brown. Flip and cook another 3 to 4 minutes. Continue until all the cakes are cooked. Let cool completely before serving. The cakes will keep for a week wrapped in plastic in a cookie tin.