Ingredients - makes 24
6oz (175g) caster sugar | 6oz (175g) softened butter |
The yolks of 3 medium eggs | 1lb (450g) plain flour |
Pinch of salt | 3oz (75g) currants |
1 teaspoon ground mixed spice or ground allspice | Small amount of warm milk |
Method
- Heat oven to 180ºC/350ºF/Gas 4.
- Cream the butter and sugar together in a bowl until fluffy and beat in the yolks.
- Sift the flour, salt and spice into the bowl and fold into the mixture along with the currants. Add sufficient warm milk to make a soft dough.
- Divide into 24 pieces, form into flat cakes and place on a greased baking sheet or baking parchment. Mark each biscuit with a cross.
- Bake for 10-15 mins or until golden brown.
These are particularly tasty eaten warm.