8 oz plain flour
1 oz light brown sugar
¼ teaspoon salt
3 tablespoons milk
4 oz butter
caster sugar
2 oz currants
Sift flour and salt, rub in the butter. Add the currants and sugar. Stir in the milk and about 1 tablespoon of water. Mix to a firm dough. Knead lightly and roll to half an inch thickness. Cut into 2 inch rounds. Place on a greased baking tray, then dredge tops with caster sugar. Bake in a fairly hot oven for about 20 minutes.