Ingredients

eight ounces self-raising flour
four ounces butter
four ounces sugar
one ounce currants
a little salt
half a teaspoon mixed spice
one egg, well beaten

Method

Sift together the flour, salt and spice, rub in the butter and finally add the sugar.
Mix in the beaten egg and knead to a fairly dry, soft dough.
Halve the dough and work the currants into one half only.
Roll out both halves of the dough separately to a thickness of about a quarter of an inch and cut into small rounds.
Bake on a lightly greased bakestone over a moderate heat allowing about two minutes for each side.
Split open the plain cakes and spread with jam, if desired, and serve warm.
Alternatively, roll out the plain dough into one large round, bake on both sides on a bakestone, then split open and spread one half with stewed apple and brown sugar.
Cover with the other half, sprinkle with sugar and cut into small squares.

Pont-y-clun, Glamorgan.