METHOD (Makes 16)
Make up a well developed dough from the above ingredients mentioned above as “dough”.
Mould into a ball, cover and rest for 10 mintues.
Roll dough out to a 30 x 40 cm (16 x 12 inches)
Brush with 25g melted butter, sprinke with 1 tablespoon of spice, 1 tablespoon of sugar and 150g of currants.
Moisten front edge and roll dough up like a Swiss roll.
Brush rolled up dough with butter or margarine and cut roll into 16 equal slices.
Place 16 pieces 4 x 4 slightly apart on a baking tray.
Covered with a clean, damp tea-towel, lightly oiled plastic or polythene and prove in a warm place for 35 – 40 minutes or until doubled in size.
Remove cover then bake in a preheated oven at 220C (425F, Gas Mark 7), for 20-25 minutes or until golden brown.
On removal from the oven, brush with sugar syrup made from 1 tablespoon of sugar dissolved in 2 tablespoons of hot water and then sprinkle with caster sugar.
“Flour arrived A OK ! Friday a.m. Friday p.m. LARGE slice with LOADS of butter ! Ahaaaaa ! Gave up trying to source it locally again. Very annoyed with our local Tesco for stopping stocking it and unwillingness to order for us. ”
John Wheeler
Other sugars can be used for a more authentic look to your finished product. Caster sugar gives a lovely crystal look but you may prefer to try demerara or some of the coarser sugars.