1 1/2 cups flour
1/2 cup sugar
1/2 tsp. salt, scant
2 tsp. baking powder
1/2 cup butter
1/2 cup currants
1 egg
1/2 tsp. pure vanilla
2 tbsp. milk

Sift together flour, sugar, salt and baking powder; with the tips of the fingers or a pastry blend, cut in butter. Add half a cup of currants.

Beat egg well; remove a tablespoon of egg for glazing the tops of the tea cakes; and set aside.

Add about two tablespoons of milk and mix the dry ingredients to make a soft dough.

Using your hands, roll the dough into balls the size of a large walnut. Set the balls into a 9X9-inch (approximate size is OK) shallow buttered pan, leaving 1/2-inch space between them. Brush over the tops with the remaining egg.

Dredge with sugar and bake in a preheated 375°F oven until lightly browned.

Serve hot or cold with tea or cocoa.

Variation: Combine 1/2 tsp. ground cinnamon and a pinch of ginger; add to 1 cup superfine sugar (available in 1 lb boxes). Use this mixture for dredging the Tea Cakes.

Makes about 15 small cakes.

Submitted by: Belle