Currant Rock Cakes with Mixed Spice

What you need

• 225 g (1 3/4 cups plus 2 tbsp) self-raising flour, or all-purpose flour plus 3 tsp baking powder
• 1 tsp mixed spice, or 1/2 tsp cinnamon with a pinch of nutmeg
• 1 pinch salt
• 100 g (7 tbsp) cold butter, diced
• 85 g (scant 1/2 cup) caster sugar
• 125 g (3/4 cup) currants, or mixed dried fruit
• 1 large egg
• 2 tbsp milk
• 1 tbsp demerara sugar, for sprinkling

Method

Restated from the original video

1. 1

   Heat the oven to 190 °C (375 °F). Line a baking sheet with parchment.

2. 2

   Mix the flour, mixed spice and salt in a large bowl.

3. 3

   Add the butter and rub it in with your fingertips until the mixture looks like coarse crumbs.

4. 4

   Stir in the sugar and currants.

5. 5

   Beat the egg with the milk and pour it into the bowl. Mix with a round-bladed knife into a stiff, lumpy dough. If it will not hold together, add a teaspoon of milk.

6. 6

   Drop 10 rough heaps, about 5 cm (2 in) wide, onto the baking sheet with two forks. Leave the tops craggy and spaced 3 cm apart.

7. 7

   Sprinkle with the demerara.

8. 8

   Bake on the middle shelf until golden brown, 15-20 min.

9. 9

   Cool on a wire rack for 10 min. Eat the same day, or within 2 days from an airtight tin.

Imported from goodto.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.