Ingredients

• 6oz Shipton Mill Cake and Pastry Flour
• 4oz Butter
• 3oz Caster Sugar
• 2oz Currants
• 1 Large Egg
• 3 tbsp Milk
• 1 tsp Baking Powder
• Pinch of Salt

Method

1. Sift the flour, Baking Powder and salt into a bowl. Add the butter. Rub together until the mixture resembles fine breadcrumbs. Stir in the sugar and currants.
2. Lightly beat the egg and add. Gather the mixture into a ball, adding enough milk to assist
3. Roll out until about 5mm thick. Use a 2.5 - 3inch cookie cutter to make rounds.
4. Heat a griddle or frying pan to low to medium heat. Cook in small batches until golden brown - about 4-5 mins on each side.

Credits

Thanks for this recipe to my mum!