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 Round of sweet shortcrust paste with currants, nutmeg and lemon. Scored on top with a diamond pattern, sprinkled with sugar, baked. See also: Richmond Cake  The original source of this receipt isn’t known. Can you help? [email protected]12oz butter 8oz currants 2lb flour 1 nutmeg, grated 8oz sugar lemon juice Instructions Melt the batter, then pour into the mixed dry ingredients. Mix to a stiff paste, adding a little lemon juice. Roll out into a large, flattish round, and score the top with a diamond pattern. Sprinkle with sugar and bake on a greased baking sheet in a moderate oven for 30 minutes until golden brown. For similar biscuits, see Fruit Shortcake  |
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