Yorkshire Recipes



Crackneys are a cross between a biscuit and a cake, similar to a Sad Cake.

Victoria Wright, in her book, A Haworth Kitchen. Recipes from the Brontes, recalls that these were a favourite at chapel teas in the village, and suggested this recipe from her great aunt.


  • 1 lb/450g  plain flour
  • 6 oz/170g lard
  • 2 oz /55g butter
  • ¾ oz /20g fresh yeast (I teaspoon dried)
  • 4 oz/113g currants
  • Pinch of salt


  1.  Dissolve the yeast in a little warm water.
  2. Rub the fat into the flour
  3. Mix together the flour, salt, currants and yeast and make a stiff dough
  4. Leave the dough to stand for 30 minutes then roll out on a floured board
  5. Cut into circles or squares. Let them rise on a baking tin for 20-30 minutes
  6. Bake in a hot oven until crisp.


Source:  WRIGHT, Victoria. A Haworth Kitchen. Recipes from the Home of the Brontes. Watmoughs Ltd.

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