You may also like
Ingredients
- 1 1/4 cups self-raising flour
- 7 tbsp butter, diced
- 1/3 cup currants or raisins
- 1/3 cup + 1 tbsp sugar
- 1 tsp ground cinnamon
- 1 None egg, beaten
- 1 splash 2% milk
- 1 tbsp oil
Method
- Sift the flour into a bowl and rub in the butter with your fingertips. Add the dried fruit, 1/3 cup sugar and 1/2 tsp cinnamon and mix well. Make a well in the center and add the egg. Mix, adding just enough milk to make a ball of dough.
- On a lightly floured work surface, roll out to between 1/4 - 1/2 inch thick. Using a 2 inch round pastry cutter, cut out 12 circles, re-rolling the dough as necessary.
- Coat a flat griddle pan or heavy based frying pan with a think coating of oil and heat. Cook the cakes for 3 mins on each side, or until golden brown, crisp and cooked through.
- Mix the remaining sugar and cinnamon together and sprinkle over the cakes. Will keep in an airtight container for up to a week.
