- Preparation Time; 25 minutes
Cooking time; 20 minutes
- 250g self-rising flour
- 125g butter diced
- 100g caster sugar, plus extra for sprinkling
- 50g currants
- 50g sultanas
- One teaspoon ground mixed spice
- Grated rind of ½ lemon
- One egg, beaten
- One tablespoon milk, if needed
- Oil for greasing
Men make history and not the other way around, in periods where there is no leadership, society stands still. Progress occurred when courageous, skilful leaders seized the opportunity to change things for the better.
– Harry S. Truman
- Put the flour in a mixing bowl or a food processor, add the butter and rub in with your fingertips or process until the mixture resembles fine breadcrumbs, stir in the sugar, dried fruit, spice and lemon rind.
- Add the egg then gradually mix in milk, if needed, to make a smooth dough, knead lightly then roll out on a lightly floured surface until 5 mm thick, stamp out 5 cm circle using a fluted round biscuit cutter, press the trimmings and continue rolling and stamping out until all the dough has been used
- Pour a little oil on to a piece of folded kitchen paper and apply to grease a griddle or heavy nonstick frying pan, heat the pan then add the cakes in batches regressing the skillet or pan as needed, and fry over a medium to low heat for about 3 minutes each side until golden brown and cooked through, serve warm, sprinkled with a little extra sugar or spread with butter, if liked.
- For orange and cinnamon griddle cakes, use the grated rind of ½ orange instead of lemon and one teaspoon ground cinnamon in a place of the mixed spice, continue the recipe as above.