Ingredients
125g cold unsalted butter, diced
205g self-raising flour
75g caster sugar (plus more for sprinkling)
quarter tsp ground allspice
100g sultanas
1 large egg, beaten
7.5cm crinkled round cutter
smooth griddle or frying pan
Method
Rub the butter into the flour as if for pastry, then stir in sugar, spice and dried fruit. Add egg to make a soft but not sticky dough. If sticky add a tbsp of flour until it is of the correct consistency. Make into a disc, cover with clingfilm and leave in fridge for 20 mins.
Roll out on a floured surface to a thickness of about 0.75cm and cut out cakes.
Preheat an unoiled pan and cook cakes for about 3 mins each side until golden brown.
Remove to a cold plate and sprinkle with caster sugar
Makes about 20
125g cold unsalted butter, diced
205g self-raising flour
75g caster sugar (plus more for sprinkling)
quarter tsp ground allspice
100g sultanas
1 large egg, beaten
7.5cm crinkled round cutter
smooth griddle or frying pan
Method
Rub the butter into the flour as if for pastry, then stir in sugar, spice and dried fruit. Add egg to make a soft but not sticky dough. If sticky add a tbsp of flour until it is of the correct consistency. Make into a disc, cover with clingfilm and leave in fridge for 20 mins.
Roll out on a floured surface to a thickness of about 0.75cm and cut out cakes.
Preheat an unoiled pan and cook cakes for about 3 mins each side until golden brown.
Remove to a cold plate and sprinkle with caster sugar
Makes about 20
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