Singing Hinny

I was kindly sent a Kitzini silicone baking mat to review and I have been giving it a thorough test over the last couple of weeks. I started with a jammy dodger recipe, but the recipe needs more tweaking before it’s ready to share with you. They spread too much and needed to be a bit more substantial to be jammy dodgers that I would be proud to tell you about.  I made some buckwheat and almond cookies that are really good and will be shared at some point in the near future.

I have been impressed with the Kitzini mat. It has even heat distribution and is easy to clean, much easier than a buttered tray. Any spills wipe off very easily. The mats are oven, microwave and freezer safe and can also be used as pastry mats. They are available  at Amazon and are currently on sale.

I also made a Singing Hinny which worked really well with the mat on the simmering plate of the Aga. I have made a Singing Hinny a few times directly on the simmering plate and it works fine, but using the Kitzini mat did mean that it didn’t need turning as often to prevent the bottom scorching.

The Singing Hinny gets its name from the singing noise it makes when it hits the heat of the griddle. I sadly, have yet to experience a hinny singing to me yet. Maybe, one day.

The Singing Hinny is delicious served warm, sliced into wedges, split and buttered. Jam is optional but good.

This is supposed to cut into 8 wedges but Mr OC and I can eat it all in one sitting.

225g self-raising flour
½ tsp salt
50g butter (lard is more traditional but I don’t often have it in the fridge)
50g caster sugar
75g raisins or currants depending on what you have in the cupboard
1 egg
6 tbsp milk

Method

I make mine in a food processor which makes it very quick and easy. Put the flour, salt and butter into the processor and whizz together briefly. Add the sugar and whizz again. Add the egg and milk and whizz, then add the dried fruit and whizz very briefly. It should now be easy to bring together into a ball using your hands.

If you don’t have a food processor, rub the butter into the flour using the tips of your fingers. When it resembles breadcrumbs stir in the sugar and salt. Add the dried fruit, egg and milk and work gently together with a spoon or your hand until it forms a ball.

Place onto a lightly floured work surface and flatten to a disc using your hand. You can cook it on the simmering plate of the Aga or in a heavy based pan over a low-medium heat. Turn after about 8-10 minutes when it should be well browned. Cook for another 8-10 minutes. Leave to cool for a minute or two on a wire rack and then cut into wedges, split horizontally and spread with butter.

I was sent two silicone mats by Kitzini for review purposes. I received no other payment and any opinions expressed are honest and my own.