Makes about 16

Ingredients:

225g self-raising flour plus a little extra
75g caster sugar plus a little extra
1/2 tsp ground cinnamon
125g unsalted butter, cubed plus (you guessed it,) a little extra
A pinch of salt
75g sultanas or currants
1 medium egg
A little milk (whole or semi-skimmed)

Method:

1) Sift the flour into a bowl and add the sugar and cinnamon. Add the butter and salt and rub into the flour mixture until your mixture looks like breadcrumbs.

2) Add the sultanas or raisins and mix. Make a well in the centre of the mixture and crack the egg into it. Whisk the egg with a fork and then start to combine the ingredients. You might need a little milk to bring the mixture together.

3) Move the dough to a floured surface and roll until 5mm thick. Cut out into rounds with a 6.5cm biscuit cutter. Re-roll trimmings and cut out more cakes.

4) Heat a non-stick pan over a medium heat and add a little butter to cook your first cake. After a minute or two, turn to check the colour and adjust the heat if needs be. Your cakes should be golden brown. It generally takes around three minutes each side to cook and once you're confident, you can cook in batches.

5) When cooked, place on a wire rack and dust sugar over both sides. Eat as soon as possible. You can split and butter if you want to gild the lily!