Summer Stinger

Serve in a

Garnish:

Lemon welshcake

How to make:

Ingredients
225g plain flour
1/2 tsp baking powder
1/2 tsp mixed spice
115g butter/margarine
80g sugar
zest of 1 lemon
85g currants
1 egg
splash of milk
oil for the griddle/frying pan
Method
Finely grate the lemon
In a bowl mix together the flour, sugar, mixed spice, baking powder and lemon zest
Rub in the butter or margarine with your fingers until it resembles fine breadcrumbs
Stir in the currants
Lightly beat the egg before adding to the mixture. Form a dough, adding some milk if it is too dry
Roll out the dough on a floured surface to no more than 1cm thick. Cut out with a 6cm wide cutter
Lightly heat some oil on the griddle and cook the cakes on a low heat for 2-3 minutes on each side
Cool on a wire rack. They can be kept in an airtight container for up to 5 days, but are best eaten fresh!