A delectable flat cake, neither cake nor pastry. Sometimes eaten hot with butter and sometimes with clotted cream.
Rub a third of the butter into the flour, add the currants and salt and mix with a little cold water to a stiff dough. Roll it out on a floured board and dot all over with dabs of butter, using about half of what remains. Fold over and roll out, and repeat using all the remaining butter. Roll to a neat oblong shape
©1975 The Estate of Elizabeth Ayrton