- 250g of plain flour
- 1.25 teaspoons of baking powder
- 125g of butter in small pieces
- 112.5g of caster sugar (this is just how I worked it out from a conversion so don’t be exact – I never am and it always turns out perfectly fine!)
- Sultanas – add as much or as little as you like but don’t go overboard or the mixture won’t gel together!
- 1 beaten egg
- 2-3 tablespoons of milk
- Sieve the flour, baking powder and caster sugar into a large mixing bowl
- Add the butter chunks and rub together with your fingers
- Add sultanas
- Make a well in the dry ingredients
- Add the beaten egg and the milk and using a bread knife ‘cut’ the ingredients together
- Flour a hard, cool surface and put the mixture on to it
- Roll out to your desired thickness and cut out using a cutter. Keep repeating steps 6 and 7 until you can’t make any more cakes – we don’t want any waste!
- Dry cook on a heavy bottomed griddle on a low heat until nicely browned. If you’re not sure if they’re cooked through then carefully cut one open and make sure they’re fluffy inside. Don’t worry if the top and bottom look a little burnt – it doesn’t make any difference to the taste!
- If you want you could add a little nutmeg or cinammon for an extra kick. It is, however, more traditional to dust the cakes with caster sugar.