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.

Ingredients

• 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

Method

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.