Sugared currant crackers
These square, sugary-topped crackers studded with currants are best eaten fresh. This delicious recipe, which is lovely to serve straight from the oven for morning tea, was given to me by the widow of a Presbyterian minister.
- Preheat the oven to 180C.
- Put the currants into a sieve, pick off any tiny stems and rinse in cold water.
- Shake off excess and set aside. Sift the flour, baking powder and salt and rub in the butter. (Or put all these ingredients into a food pro-cessor and whiz just until crumbly.)
- Stir in the milk with a blunt knife (or pulse in the processor until lumpy).
- Add the currants and press into a ball. Lightly dust a bench with flour and roll out to medium thin.
- Brush lightly with milk and sprinkle with sugar.
- Cut into large squares and transfer to an oven tray lined with baking paper.
- Bake until golden and firm right through.