Delicious with a cuppa!
350g/12oz self-raising flour
1/2 teaspoon salt
2 teaspoons baking powder
a handful of currants
75g/3oz butter (chopped into small pieces)
3 soupspoons sunflower oil
125g/4oz sugar
1 tablespoon golden syrup, slightly warmed
90ml/3fl oz milk (approx)
Pre-heat oven to 170˚C/325˚F.
Sieve flour, salt and baking powder into large mixing bowl. Add butter and oil and combine using fingers until mixture resembles breadcrumbs. Add the currants, then sugar and syrup and mix in well. Gradually stir in the milk to make a stiff, smooth dough.
Roll out on a floured board to around 1/2''/1·5 cm thick and lay on a well-greased baking tray. Mark out squares on the surface but do not cut. Bake for 25-30 minutes until golden brown.
Leave to cool on the tray and cut into squares when firm and only slightly warm.
Sprinkle with icing sugar, cinnamon or chocolate powder.
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