Ingredients
Original recipe: 12 small cakes. Ingredient amounts scale below; the method is written for 12 servings. For larger amounts, use separate batches and check doneness.
- 225 gAll-purpose wheat flour
- 105 gCold butter diced
- 70 gSugar
- 60 gCurrants
- 1 eachEgg
- 30 mlWhole milk
- 1 tspBaking powder
- ¼ tspGround nutmeg
- ¼ tspSalt
Make it
- Mix flour, baking powder, nutmeg and salt in a bowl. Rub in 100 g butter with your fingertips until the mixture resembles fine crumbs.
- Stir in 50 g sugar and the currants. Beat egg with milk and mix it in to form a soft dough without kneading heavily.
- Roll to about 1 cm thick and cut 12 rounds, gently rerolling scraps. Warm a heavy griddle or skillet over low-medium heat and rub it with the remaining butter.
- Cook the cakes in batches for 4–5 minutes per side, until golden and cooked through with no raw dough in the center.
- Scatter the remaining sugar on a plate and coat the warm cakes lightly on both sides.
Ingredients, recipe context & sources
Ingredient flags: Wheat, Milk, Eggs. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.