Ingrediens:
- 225g unbleached, all-purpose flour 70 g caster sugar (plus 1⁄2 cup to sprinkle over grilled cakes)
- 3⁄4 tsp baking powder
- 1⁄4 tsp ground cinnamon
- pinch salt
- 100 g / 7 Tbsp chilled, unsalted butter, cut into small pieces (plus 1 Tbsp for frying)
- 160g golden raisins
- 1 large egg
- 60ml milk
Method:
- Add flour, sugar, baking powder, cinnamon and salt in a food processor and process to mix for 30 seconds. Add cut, cold butter pieces and process for another 30 seconds. Empty the mixture into a large bowl.
- In a small bowl, beat the egg with milk and add to the flour mixture. With your fingers, rub in the butter and liquid until crumbly. Add in the raisins and mix. Don’t knead too much for the cakes to be airy. Squeeze the crumbly dough into a large firm ball.
- Rub the rolling pin with flour and lightly flour work surface. Roll out the dough to the12mm thickness. Cut out using a 6 ~ 8cm round cutter .Re-roll any trimmings.
- Barely grease a flat griddle pan or large, heavy frying pan with butter, and place over heat, a tad higher than medium-low (#4). Cook for about 6 minutes each side, until golden brown, cooked through and crispy outside.
- Commonly sprinkled with caster sugar and served warm or cold. It is also served warm with butter and jam