Ingredients
| 100 g | Butter |
| 2 cups | Plain flour |
| 1 ½ tsp | Baking powder |
| ⅓ cup | Caster sugar |
| ⅓ cup | Glace mixed peel |
| ½ cup | Currants (Main) |
| 1 cup | Cream |
Garnish
| 24 | Blanched almonds, up to 28 |
| 1 | Egg, lightly beaten |
| 12 | Glace cherries (Main) |
Directions
- Preheat oven to 220 degC. Line a baking tray with baking paper.
- Sift flour and baking powder into a bowl. Rub in butter until mixture resembles breadcrumbs.
- Add remaining ingredients adding enough cream to make a stiff dough.
- Take pieces of dough about the size of a small egg. Roll into balls then pat out into rounds about 1cm thick and place on baking tray.
- Brush the tops with beaten egg then top with almonds and cherries.
- Bake for about 20 minutes, until risen and golden. Cool on a wire rack.
- They can be stored in an airtight container for 3-4 days or they can be frozen.
- Great served warm, with or without butter.