Despite their name, these traditional Gibraltarian favourites are soft and crumbly, perfect to dip into a cup of tea.
- 225G Self-Raising Flour
- 85G Butter
- 85G Caster Sugar
- 110G Currants
- 1 Egg
- 3 Tbsp Milk
Using the rub-in-method, rub together the butter and flour with you hands until you have a breadcrumb like texture.
Next add in the dry ingredients, and continue by beating the egg and adding this in, along with the milk.
Once the mixture is ready, spoon these onto a greaseproof lined baking tray and place in the oven at 200°C for 40 minutes until golden.