Ingredients
Method
- In a large mixing bowl, whisk together the self-rising flour, superfine sugar, and mixed spice until well combined.
- Add the cold butter or margarine and rub it into the dry ingredients with your fingertips until the mixture looks like fine breadcrumbs. Stir in the dried currants.
- Add the beaten egg and 1 tablespoon of milk. Mix to form a fairly stiff dough, using your hands if necessary. If the dough feels dry, add the remaining milk a teaspoon at a time.
- Turn the dough out onto a lightly floured work surface and knead it gently for a few seconds, just until it comes together.
- Place a large cast-iron griddle or heavy skillet over medium-low heat and let it warm up while you roll out the dough.
- Roll the dough to about 1/4 inch (5mm) thick, then cut into rounds with a 3-inch (7.5cm) cookie cutter. Set the rounds aside, then reroll the scraps until you have 12 to 15 cakes.
- Lightly grease the hot griddle or skillet. Place the cakes in a single layer with a little space between them and cook in batches to avoid crowding. Cook for 3 to 5 minutes per side, until golden brown.
- Transfer the cooked cakes to a wire rack to cool slightly, then dust generously with superfine sugar while still warm.
Nutrition
Notes
To make self-rising flour at home, whisk together 1 3/4 cups all-purpose flour, 3 teaspoons baking powder, and 1/4 teaspoon fine salt.
If you do not have mixed spice, use a blend of 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, and 1/8 teaspoon allspice.
Do not overwork the dough or the cookie cakes will turn out tough; stop mixing as soon as the dough comes together.
The dough should feel stiff but not dry. Add extra milk sparingly, a teaspoon at a time, only if it is crumbly.
Store the baked cookie cakes in an airtight container at room temperature for up to 1 week, and reheat briefly on a dry skillet for a fresh-from-the-griddle texture.
The cut-out rounds can be frozen on a parchment-lined tray, then transferred to a zip-top bag and cooked from frozen; add about 1 minute per side.
Serve warm dusted with superfine sugar, or split and spread with butter and jam for a classic snack.