Irish Tea Brack and Candied Peel Scones for St. Patrick's Day      
Tea Brack
600 milliliters tea (strong)
1 pound dried fruit (currants, sultanas, raisins, etcetera)
1 pound sugar
1½ pounds flour
2 teaspoon mixed spice
1½ tablespoons Egg Replacer
30 milliliters water
Agave syrup for glossing (optional)
Serve with soy butter,
jam, and soy cream (optional)

Candied Peel Scones
600 grams self-rising flour
¼ teaspoon salt
3 teaspoons baking powder
60 grams sugar
150 grams candied peel
250 grams soy milk
150 grams vegan margarine or butter
Flour (for rolling)
Serve with soy butter,
jam, and soy cream (optional)

Tea Brack
  1. Soak the dried fruit in 600 ml of tea the night before.
  2. Added 2 teaspoons of mixed spice to 1½ pounds of sieved flour.
  3. To make 1 egg replacer, use 1½ tablespoons of the egg replacer to 30 mililiters of water, and mix.
  4. To start preparing, add in the egg replacement mixture into the soaked dried fruit bowl with tea. Mix.
  5. Preheat the oven at 175 degrees for 5 minutes.
  6. Add in the flour into the tea mixture, and stir well. Make sure all the fruit and flour is well mixed together.
  7. Take 2 pounds loaf tins, lined them with grease proof paper, and try to divide the tea mixture evenly among the tins.
  8. Put it into the oven for about 1½ hours at about 170-175 degrees.
  9. After 1½ hours, the brack should be cooked. Just test the cooking by inserting the skewer in through; if it comes out dry and clean, then it must be cooked.
  10. For a shiny surface, just use agave syrup to paint over. This is optional.
  11. Remove the grease proof paper and cut down in slices.
  12. Serve this with a little margarine, sunflower, soy. Or serve with a little vegan butter, or jam.
Candied Peel Scones
  1. The candied peel is simply lemon and orange peel that has been crystallized in sugar. This can be bought in the supermarket or health food shop.
  2. Into the flour, make a little well, and then add in ¼ teaspoon of salt and 3 teaspoons of baking powder.
  3. Add in the sugar and the dairy –free sunflower spread margarine.
  4. Mix them around until it resembles fine bread crumbs.
  5. Add in the candied peel.
  6. Make a nice little well in the center and mix in the soy milk.
  7. Mix them all with hands until the dough is nice and clear the bowl.
  8. Mix until the consistency is nice, soft and wet. Not too dry and not too wet either.
  9. Spread some flour on the board, and then take half of the dough, and cut them into once inch pieces, square pieces. Try to make the same size for all of them.
  10. The oven should be set ready for baking at 200 degrees.
  11. Roll the pieces on the board, knead it so that shape is nice and square.
  12. Arrange the pieces in the baking tin, and put them into the oven for about 15 minutes.
  13. Serve the peel scones with soy margarine and jam.

File NO: 915
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