By tradition, these teatime treats are cooked on a griddle over an open fire, but a heavy frying pan will do the job. Serve them warm with a dab of butter and a sprinkle of sugar.
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Ingredients
Method
- Sift the flour, baking powder and mixed spice together into a large bowl.
- Rub in the butter.
- Stir in the sugar, currants and salt.
- Beat the egg and add to the mixture, mixing well to form a dough – add a splash of milk if it seems too dry.
- Roll the dough out to about the thickness of a biscuit and use a pastry cutter to cut out rounds.
- Cook the cakes on a greased bakestone or griddle, or in a heavy-based frying pan, until golden. Take care to keep the heat moderate: if you cook them too fast they may appear done on the outside but not be cooked in the middle.
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