2 cups (1/2 lb) 225 g flour (All purpose)
1/2 tsp salt
1 level tsp baking-powder
1 stick (8 tbsp) 4 oz (112 g) butter
1/2 cup (8 tbsp) 100 g sugar
3 eggs
3/4 cup (110 g) currants (or mixture of currants, sultanas (golden raisins), and chopped peel)
grated rind of 1/2 lemon
1 tbsp cream
1/2 tsp salt
1 level tsp baking-powder
1 stick (8 tbsp) 4 oz (112 g) butter
1/2 cup (8 tbsp) 100 g sugar
3 eggs
3/4 cup (110 g) currants (or mixture of currants, sultanas (golden raisins), and chopped peel)
grated rind of 1/2 lemon
1 tbsp cream
method
1. Sift the flour, salt and baking powder together.
1. Cream the butter and sugar, beat in the eggs, sift in the flour mixture, add fruit and grated rind and blend together with the fingers.
2. The mixture should be very firm. If a little extra liquid is essential, use a tablespoon of cream, but blend thoroughly before concluding this is necessary.
3. Form the mixture into small rough lumps with two forks and bake on a greased sheet in moderate oven for 15 - 20 minutes.
1. Cream the butter and sugar, beat in the eggs, sift in the flour mixture, add fruit and grated rind and blend together with the fingers.
2. The mixture should be very firm. If a little extra liquid is essential, use a tablespoon of cream, but blend thoroughly before concluding this is necessary.
3. Form the mixture into small rough lumps with two forks and bake on a greased sheet in moderate oven for 15 - 20 minutes.
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