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Ingredients
- 2 lbs self-raising flour
- 1 12 cups butter
- 1 cup sugar
- 1 teaspoon nutmeg
- 1 cup currants
- 2 eggs
- 1 pinch salt
- 3 tablespoons milk
Method
- Mix the salt and flour.
- Cream the butter until soft.
- Mixing salt and flour mixture, one cup at a time until the
- mixture resembles fine breadcrumbs.
- In a separate bowl, mix the milk and eggs.
- Add nutmeg and sugar, mix well.
- Combine the milk, egg, sugar mix with the dry mixture to make a stiff dough.
- Add currants.
- Roll dough to 1/4 inch thickness on a floured board.
- Cut into 2 inch rounds.
- Preheat a griddle or frying pan over low to medium heat.
- Lightly grease the griddle.
- Cook each round approximately 3 minutes, turning once.
- Store cakes in an airtight container up to 2 weeks.
