Ingredients
4 oz lard or butter
4 oz dried craisins or dried red currants
1/2 tsp mixed spice
1 oz dried rosehips
2 ozs birch sugar (xylitol)
1/2 pt buttermilk
(beaten egg to glaze)
8 oz (1cup) chestnut flour mixed with 1 1/2 teaspoons of baking powder and
1/4 teaspoon of seasalt
Preparation
Rub the fat in the self rising chestnut flour, then add the red currants/ crasins, birch sugar, dried rose hips and mixed spice. Add sufficient buttermilk to make into a soft dough. Roll out to half an inch thickness and cut to shape with a round cutter.
Brush with beaten egg to glaze and bake at about 350F for 10 to 15 minutes. These are nice split and spread with butter.
