Ingredients

• 225g BFFM Self raising flour
• 75g Caster sugar
• 1 Tspn Baking powder
• 125g Butter unsalted, cut into cubes
• 150g Sultanas
• 1 Egg
• 1 Tbspn Milk
• 2 Tspn Vanilla extract

Method

1. Preheat oven 180˚C to 160 ˚C and line a baking tray with baking paper.
2. Mix the flour, sugar and baking powder in a bowl and rub in the cubed butter until the mixture looks like breadcrumbs, then mix in the dried fruit.
3. In a clean bowl, beat the egg and milk together with the vanilla extract.
4. Add the egg mixture to the dry ingredients and stir with a spoon until the mixture just comes together. Add a teaspoon more milk if you need it to make the mixture stick together.
5. Roll mixture into golfball-sized portions, place on prepared baking tray. Leave space between them as they will flatten and spread out to double their size during baking.
6. Bake for 15–20 minutes, until golden-brown. Allow to cool for a couple of minutes, then turn them out onto a wire rack to cool.