Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 12 ounces | Flour |
| 8 ounces | Butter |
| 6 ounces | White sugar |
| 1 \N | Egg well beaten |
| ¼ teaspoon | Baking powder |
| 3 ounces | Currants |
| ½ ounce | Caraway seeds |
| \N \N | Grated rind of 1 lemon |
| \N \N | Sugar to sprinkle |
Set oven to 375/F or Mark 5. Cream the butter and sugar together in a bowl, add the beaten egg and mix in all the other igredients to make a firm dough. Roll out thinly on a floured surface, cut into rounds with a 2½ inch cutter sprinkle with sugar and place on a greased baking tray. Bake for 10-15 minutes until lightly browned. They should be crisp and sweet like biscuits.