Ingredients2 cups flour
2 tsp double-acting baking powder
1 tsp salt
2 tsp lard, chilled and cut into ¼ inch bits
2 tsp sugar dissolved in ¼ cup of cold water
Vegetable oil for frying
- Sift the flour, baking power and salt together into a deep bowl and add the lard.
- Working quickly, use your fingertips to rub the flour and lard together until it looks like grains of coarse meal.
- Pour in the sugar and water mixture all at once, toss together and gather the dough into a ball. If the dough crumbles add a little more cold water, a teaspoon or so at a time, until the particles adhere.
- For each biscuit, pinch off about 2 tablespoons of dough and pat into a ball. On a lightly floured surface, roll each ball into a round about 3 inches in diameter and ¼ inch thick.
- Pour oil into a heavy 10- to 12-inch skillet to a depth of about ¼ inch, and heat until it is hot but not smoking.
- Fry the bakes, four or five at a time for about 3 minutes on each side, turning them with a slotted spoon, and regulating the heat so that they colour richly and evenly without burning.
- As they brown, transfer them to brown paper to drain. Serve the bakes warm, or at room temperature, with butter or cheese.
Makes about 9, 3-inch bakes.
Here is another recipe for this Guyanese classic ...
Ingredients8 oz flour
½ tsp baking powder
Pinch of salt
1 oz margarine
Pinch of sugar
Water to mix
- Sift the flour, baking powder, salt, and sugar then rub in the margarine.
- Mix with water to a stiff consistency.
- Shape into small flat circles, about 2 inches in diameter, and fry in hot oil.
- Serve with meat or fish, cheese or jam.