Makes 8–10 cakes.


275g self-raising flour

¼ tsp ground cinnamon

25g currants

50g ground almonds

2 tsp caraway seeds

200g caster sugar, plus extra for sprinkling

100g butter, melted

1 medium egg, beaten


1. Preheat the oven to 190C/Fan 170C/Gas 5. Sift the flour and cinnamon into a large mixing bowl and add the currants, almonds, caraway seeds and sugar.

2. Add the melted butter and beaten egg, and mix to form a soft dough.

3. Roll out onto a floured surface to about 2cm thick and cut out rounds using an 85mm biscuit cutter, then lay them onto a piece of baking parchment on a baking tray.

4. Take a knife with a sharp point and draw a swirl into the surface of the biscuit, then sprinkle on a little sugar.

5. Bake for around 10 mins or until they are browned and slightly risen. Cool on a wire rack.