Email to Josie-Lynn      

Recipe Categories: josielynn's HOME PAGEAPPETIZERS APPLES BEANS BEVERAGES BLACKBERRIES BLUEBERRIES BREAD BREAKFAST BRITISHrecipes CAKESandPIES CANDY CASSEROLES CHEESECAKE CONDIMENTS COOKIES CROCKPOT CROCKPOTDESSERTS DESSERTS DIABETIC DOGtreats EGGS ETHNIC FISHandSEAFOOD FRUIT GAME GLUTEN-FREE homemadeMIXES ICE-CREAM ICINGSandGLAZES JAMSandJELLIES LATKES LOWFATsaladDRESSINGS MEATS MUFFINS PASTA PASTRIES PICKLESandRELISH PIZZA POTATOES POULTRY PUNCHforCROWDS RHUBARB RICE SALADandDRESSING SALSA SANDWICHES SAUCES SNACKS SOUPSandSTEWS STIR-FRY STUFFING VEGETABLES VEGETARIAN

SINGING HINNIES




Source of Recipe


My files


List of Ingredients




225g (8 oz) Plain Flour
50g (2 oz) Butter
50g (2 oz) Lard
25g (1 oz) Currants (dark raisins)
� teaspoon salt
1 teaspoon Baking Powder
Approx. 2 Tablespoons Milk
Extra butter



Recipe



1. In a large mixing bowl, rub the fat into the flour until it resembles fine breadcrumbs.

2. Add the other dry ingredients, mix well, then add the milk to form a soft dough.

3. Roll out to a circle approx 3cm (3/4 inch) in thickness and cut into wedges.

4. Heat a griddle or large frying pan to hot, add some butter and melt. Reduce the heat to low/medium and cook the wedges on both sides until browned.

Serve split and spread with butter, Jam or syrup.