Ingredients
1 1/4 cups self-raising flour
7 tbsp butter, diced
1/3 cup currants or raisins
1/3 cup + 1 tbsp sugar
1 tsp ground cinnamon
1 None egg, beaten
1 splash 2% milk
1 tbsp oil
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Oaxaca's culinary traditions — Diana Kennedy's masterwork on regional cuisine
Grade A bourbon vanilla beans for custards, ice cream, extracts
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Sift the flour into a bowl and rub in the butter with your fingertips. Add the dried fruit, 1/3 cup sugar and 1/2 tsp cinnamon and mix well. Make a well in the center and add the egg. Mix, adding just enough milk to make a ball of dough. On a lightly floured work surface, roll out to between 1/4 - 1/2 inch thick. Using a 2 inch round pastry cutter, cut out 12 circles, re-rolling the dough as necessary. Coat a flat griddle pan or heavy based frying pan with a think coating of oil and heat. Cook the cakes for 3 mins on each side, or until golden brown, crisp and cooked through. Mix the remaining sugar and cinnamon together and sprinkle over the cakes. Will keep in an airtight container for up to a week.