4 c. all-purpose flour
1 tsp. baking powder
1 1/4 c. butter
3/4 c. sugar
Pinch of salt
1 1/2 c. mixed currants and seedless raisins
1/2 tsp. mixed spice (optional)
1 egg
3 tbsp. milk

Mix flour, baking powder and salt, then rub in the butter. Add sugar, spice and fruit. Mix in beaten egg and a little milk (3 tablespoons) to make same consistency as short-crust pastry.

Turn out onto floured board. Roll out and cut into 3-inch rounds and about 1/2-inch thick. Cook over a medium heat in a very lightly greased pan or bakestone for about 3-4 minutes on each side.

Lower heat if they brown too quickly, since the inside must have time to cook thoroughly until it has a brittle, sandy, texture. Serve either cold or hot with butter, jam or honey, or sprinkled with sugar and cinnamon while warm. Yield: approximately 20.