2 cups self raising flour
1/4 teaspoon mixed spice
1/3 cup butter
1/3 cup castor sugar
2tbsp sultanans (white raisins) seedless
2tbsp currants
1tbsp mixed peel
1 egg (beaten)
1/2 cup milk
Preheat oven to 220c (425f), sift flour and spice together. Rub butter into flour (with finger tips), add sugar, fruit and peel. Mix with enough milk to form a stiff dough. Place spoonfuls of mixture on a greased oven tray (cookie sheet) and bake until golden brown, 10-15 minutes, cool on a cake cooler (wire rack). Cut in half and serve with lashings of butter.
Makes around 24.