1. Mix flour and salt, and rub in butter until like breadcrumbs.
2. Stir in sugar and currants.
3. Add eggs and mix to a fairly stiff dough.
4. Roll out dough to approx 1/4 inch thickness (slightly thicker works well, too).
5. Use small/medium diameter pastry cutter to cut into rounds - don't forget to re-roll the trimmings!
6. Place rounds of dough on a moderately hot griddle for approximately 3 minutes each side - the heat of the griddle is critical so as not to over-brown the cakes! Experiment to find the correct heat.
7. Eat hot or cold - but our favourite is warm with a dollop of brandy cream!
Submitted by: The Davies Family
