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  • Sep 24th 2019
  • 0 comment


2 cups (300g) self-raising flour
1 tsp baking powder
¼ cup (60g) caster sugar
½ tsp each ground cinnamon and cardamom
125g cold butter, cut into cubes
1 x 60g egg
1 tbs milk
1 tsp finely grated orange rind
½ cup currants
1 tbs chopped glace ginger
1 tbs extra caster sugar for sprinkling


Preheat the oven to 180C (160C fan forced). Line a large baking sheet with baking paper.

Fit the food processor with the work bowl and multipurpose blade. Add the flour, baking powder, sugar and spices. Pulse to combine.

Add butter and process on speed 1 for 7 seconds or until the butter is well chopped through the flour. Add the egg, milk and orange rind and pulse until combined. Add the currants and ginger, pulse for 3 seconds (do not over mix).

Form mixture into small cakes and place onto the prepared trays. Bake 25 minutes or until golden brown and firm. Sprinkle with the extra sugar to serve.