Baden Rascal

Ingredients

The Baden Rascal takes inspiration from the English Fat Rascal but incorporates the unique flavors and ingredients of Baden cuisine. While the original Fat Rascal is known for its currants and candied peel, the Baden Rascal replaces these with dried cherries and almonds, reminiscent of the Black Forest region. Additionally, a touch of chocolate is added to enhance the richness of the pastry. We alse have the original recipe for Fat Rascal, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, cold and cubed 1/2 cup (115g) unsalted butter, cold and cubed
• 1/2 cup (75g) dried cherries 1/2 cup (75g) dried cherries
• 1/2 cup (60g) chopped almonds 1/2 cup (60g) chopped almonds
• 1/4 cup (40g) dark chocolate, chopped 1/4 cup (40g) dark chocolate, chopped
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon almond extract 1/4 teaspoon almond extract
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 8g)
• Carbohydrates: 36g (Sugars: 15g)
• Protein: 6g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
3. 3.
   Add the cold butter to the bowl and use your fingertips to rub it into the dry ingredients until the mixture resembles breadcrumbs.
4. 4.
   Stir in the dried cherries, chopped almonds, dark chocolate, cinnamon, nutmeg, and almond extract.
5. 5.
   Gradually add the milk to the mixture, stirring until a soft dough forms.
6. 6.
   Turn the dough out onto a lightly floured surface and knead it gently for a minute.
7. 7.
   Roll out the dough to a thickness of about 2cm (3/4 inch) and use a round cutter to cut out individual pastries.
8. 8.
   Place the pastries onto the prepared baking sheet and brush the tops with the beaten egg.
9. 9.
   Bake in the preheated oven for 15-20 minutes, or until the pastries are golden brown.
10. 10.
    Remove from the oven and allow to cool slightly before dusting with powdered sugar.
11. 11.
    Serve warm or at room temperature.

Treat your ingredients with care...

• Dried cherries — Ensure the dried cherries are plump and moist. If they are too dry, soak them in warm water for a few minutes before using.
• Chopped almonds — Toast the almonds lightly in a dry skillet for added flavor and crunch.
• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa for the best flavor.

Tips & Tricks

• For a more pronounced Black Forest flavor, soak the dried cherries in a small amount of cherry liqueur before adding them to the filling.
• Serve the Baden Rascal warm with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
• If you prefer a sweeter pastry, sprinkle some granulated sugar on top of the pastries before baking.
• Experiment with different combinations of dried fruits and nuts to create your own unique variations of the Baden Rascal.
• Store any leftover pastries in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Baden Rascal as a delightful breakfast pastry or as a sweet treat with afternoon tea. It pairs perfectly with a hot cup of coffee or a fragrant herbal tea.

Presentation advice

Arrange the Baden Rascal on a decorative platter or cake stand. Dust them with powdered sugar just before serving to add an elegant touch. Garnish with a sprig of fresh mint or a dusting of cocoa powder for a visually appealing presentation.