Griddle & Bakestone Recipes

Metric 225 g plain flour 1 teaspoon baking powder ¼ teaspoon mixed spice 50 g butter or margarine 50g lard 75g caster sugar 50g currants 1 egg beaten 2-3 tablespoons milk	Imperial 8oz plain flour 1 teaspoon baking powder ¼ teaspoon mixed spice 2oz butter or margarine 2oz lard 3oz caster sugar 2oz currants 1 egg beaten 2-3 tablespoons milk
Method Sift the flour, baking powder and spice into a mixing bowl. Cut the fat into the flour and rub into a breadcrumb consistency. Then mix in the sugar and currents. Mix in the egg and sufficient milk to make a stiff dough. On a floured surface roll out to 1/4 inch thick. Cut into 3 inch rounds. Bake on a hot greased bakestone until golden brown, about four minutes on each side.

Antique Kitchenalia