Cornish Tea Cakes

1. 1

   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.

2. 2

   Brush with beaten egg to glaze and bake at about 350F for 10 to 15 minutes. These are nice split and spread with butter.

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