These spicy little cakes are a great accompaniment to a cup of hot tea.
1/2 lb or 225gm self raising flour (or plain/all purpose flour and 1tsp of baking powder)
3oz or 90gm each of unsalted butter
chopped currants, sultanas or raisins (or a mix)
1 egg and 2 teaspoons of milk mixed together
This recipe makes 10-12 cakes
Preheat your oven to 220 degrees C or 425 degrees F
Rub the flour and butter together until they look like breadcrumbs.
Add all of the other dry ingredients and mix well.
Add about half of the egg/milk mix and mix well. If it’s too dry add the rest of the mixture and form into a stiff dough. Use your hands! It’s OK to get messy in the kitchen.
Form into rough balls and place on a baking tray covered in baking paper.
Bake for 20 minutes or until they’re golden on top.