Ingredients

225g White Self Raising Flour

1 pinch of salt

40g Caster Sugar

1 teaspoon Ground Cinnamon

85g Currants

75g Margarine (soft)

1 Egg

Instructions

Sieve the flour, salt, sugar and spice into a bowl. Rub in the sunflower margarine, until the mixture resembles fine breadcrumbs.

Stir in the currants. Add the beaten egg and mix to a soft dough. (If it seems a little crumbly, add a few drops of water.)

Roll out on a lightly floured board to a thickness of 5 mm. Use a plain 5 cm (2-inch) pastry cutter to cut out rounds. Re-roll any trimmings and cut out more rounds.

Dredge a heavy-based, flat frying-pan or griddle with flour. Heat the frying-pan and batch cook the cakes on one side until golden brown. Turn over and continue cooking for 5-7 minutes, or until crisp and lightly browned. Serve warm, with reduced-calorie jam.