4 oz Shortcrust pastry
4 oz Currants
2 oz Butter
2 oz Suga (brown or white)
1/2 ts Cinnamon or mixed spice
1/2 ts Fresh mint, chopped
Set oven to 375/F or Mark 5. Roll out the pastry on a floured surface
to a rectangle about half as long as it is wide. Mix the cun~ants
butter, sugar and spice in a basin and spread down the centre of the
pastry. Sprinkle on the fresh mint. Fold over the edges of the pastry
to meet in the middle and seal the edges. Turn the pastry over and
roll out until the currants show through. Place on a greased baking
tray, brush with milk and sprinkle with sugar. Bake for 20 minutes.
The currants are meant to look Iike sprats or flies.