Ingredients
140 g plain flour, extra for dusting,
50 g chilled unsalted butter cut into small pieces,
45 g caster sugar,
1 large egg,
25 g currants,
1/4 tsp baking powder,
1/4 tsp mixed spice,
1 small pinch salt
For frying:
Butter or lard
Steps
1- Add the flour, caster sugar, mixed spice, baking powder and a small pinch of salt into a bowl. Stir together with a wooden spoon then with your fingers, rub in the butter until a crumbly fine texture is created. Mix in the currants.
2- Next add the egg and work into the mixture until you have soft dough. Tip the dough out upon a floured surface. Dust a little flour over the top then roll out until about 6-7mm deep.
3- Cut out circles using a small cutter, around 6cm wide. Re-roll any trimmings, and make more. Grease an iron skillet or heavy frying pan with butter, or you can use lard, and place over a medium-low heat. Cook the cakes in batches, for about 2-3 mins each side, until golden brown, slightly crisp and cooked through.
4- They are amazing served warm with butter, a dollop of jam, or simply sprinkled with a little caster sugar as I've done. Store the cakes in a tin, they should keep for a few days but they probably won't be around that long! Enjoy. :)