Equipment
Ingredients
Dough Base
- 225 g self-raising flour, sifted
- 110 g unsalted butter, cold, cubed
- 1 g fine sea salt
- 85 g caster sugar
Flavorings
- 3 g mixed spice
- 75 g currants
Binding
- 1 egg, large, beaten
- 15 ml milk
Nutrition (per serving)
Method
Sift the self-raising flour, mixed spice, and salt into a large mixing bowl.
Add the cold, cubed butter and rub it into the flour mixture using your fingertips until the texture resembles fine breadcrumbs.
Stir in the caster sugar and currants until evenly distributed.
Add the beaten egg and mix to form a firm dough. If the mixture is too dry to come together, add a splash of milk sparingly.
Roll the dough out on a lightly floured surface to a thickness of approximately 5-7mm.
Cut into rounds using a 6cm cutter. Gather scraps, gently re-roll, and cut again until all dough is used.
Grease a heavy frying pan or griddle with a little butter or lard and place over medium-low heat. Cook the cakes in batches for about 2-3 minutes per side.
Transfer the cakes to a wire rack and sprinkle immediately with extra caster sugar while still warm.
Chef's Notes
- For a more traditional texture, replace half the butter with lard; this creates a shorter, flakier crumb.
- A 'bakestone' or cast iron griddle is the authentic tool, but a heavy non-stick pan works well if the heat is kept low.
- These are best eaten the same day, but can be revived by popping them in a toaster.
Storage
Freezer: 3 months — Freeze separated by parchment paper.
Reheating: Toast lightly or warm in a low oven.
