Round of sweet shortcrust paste with currants, nutmeg and lemon. Scored on top with a diamond pattern, sprinkled with sugar, baked.
See also: Richmond Cake
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1 nutmeg, grated
8oz sugar lemon juice
Melt the batter, then pour into the mixed dry ingredients. Mix to a stiff paste, adding a little lemon juice. Roll out into a large, flattish round, and score the top with a diamond pattern. Sprinkle with sugar and bake on a greased baking sheet in a moderate oven for 30 minutes until golden brown.
For similar biscuits, see Fruit Shortcake
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