( SERVES 24 )
Currants deserve to make a comeback in our cooking. They are often overlooked for the more popular sultanas or raisins, but they have a special flavour all of their own.
- Sift the flour, baking powder and sugar into a mixing bowl.
- Cut the butter into small pieces and rub into the flour. I rub it between the palms of my hands until I get a breadcrumb consistency.
- Add currants, beaten egg and enough milk to get a nice dough. I used about half a cup.
- Roll out the dough on a floured surface and cut into biscuit-sized shapes.
- Cook cakes in a lightly buttered pan until golden brown, then turn over and cook the other side.
- Dust with icing sugar while they are still hot.