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This was a recipe published in the Daily Telegraph a while back. It reminded me that my Granny used to make these little cakes many years ago, served hot with lashings of butter, and extra sugar sprinkled on top. Makes about 16 cakes Preparation Time: 20 Minutes |
| 8 oz plain flour | 4 oz butter, softened |
| 1/2 teasp baking powder | 4 oz raisins or sultanas |
| 1/2 teasp salt | 1 egg, beaten |
| 1/2 teasp grated nutmeg | A little milk |
| 3 1/4 oz golden caster sugar |
Put the flour, baking powder, salt, nutmeg and sugar in a bowl and rub in the butter. Add the dried fruit, the the egg, and mix to make a dough. If it is too crumbly to roll, add a teaspoon or two of milk. The dough should feel soft, but not sticky.
Roll out the dough to 1/2 cm thick and cut out as many rounds as you can, using a 5 cm cutter. Push together the dough and cut more rounds. Continue until all the dough is used up.
Heat a heavy-based pan or a griddle to no more than medium heat - the cakes can burn easily - then place a few into the pan. Cook for about 2 1/2 to 3 minutes each side until golden and puffed.
Serve hot with butter.