Flaky pastry made by rolling out shortcrust, smearing it with fat and sprinkling with sugar and dried fruit. Cut into squares and baked.
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1lb self-raising flour
10oz currants or sultanas
6oz butter or margarine
1 egg, beaten
A little milk to bind
Rub butter in flour. Add sugar fruit and egg. Bind with milk and form a dough. Roll out to about ½ inch thick, cut to shape. Glaze with egg, sprinkle with sugar and bake at 190C or gas 5 for approx 20 mins.
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