2 cups plain flour
1/2 cup castor sugar
1/2 cup currants
1/2 teaspoon grated lemon rind
1 egg, lightly beaten
castor sugar - extra
Sift flour into bowl; run in butter. Stir in sugar, currants, rind and
egg; mix to a firm dough. Roll dough to 5mm thickness, cut into 5sm
rounds, place about 3cm apart on lightly greased oven trays. Bake in
moderate oven about 15 mins or until lightly coloured. While still hot,
sprinkle with a little extra sugar, cool on trays.
Makes about 50.
Smith, W. 1981. Puddings and Deserts. England: Galley Press.