Steps
- Mix 2 cups of all-purpose flour, ⅓ cup of superfine sugar, 1 teaspoon of baking powder, ½ teaspoon of ground mace, ¼ teaspoon of salt, and ⅛ teaspoon of ground cinnamon.
- Rub in 55g of chilled lard and 55g of cold diced butter until coarse crumbs form. Stir in ½ cup of dried currants.
- Work in 1 large beaten egg and 2 tablespoons of milk, adding a little more milk if needed for a soft, nonsticky dough. Wrap and chill for 30 minutes.
- Roll out on a floured surface to ¼in / 5mm thick. Cut into rounds with a cookie cutter; gather and reroll scraps.
- Lightly butter a cast-iron skillet over medium heat. Cook the cakes for 3-4 minutes per side, until lightly browned and cooked through; lower the heat if browning too quickly.
- Cool briefly, then coat all sides lightly with granulated sugar while still warm.