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Richmond Short Cake


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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12oz butter
8oz currants
2lb flour
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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