1. Mix all the dry ingredients together in a mixing bowl: flour, cinnamon, currants, ground almonds, caraway seeds and sugar. 2. Add the melted butter and the beaten egg and mix well to give a soft dough. 3. Roll the dough out on a floured board, into a rectangle about 12" x 10" - 30cm x 25cm. 4. Brush the dough with water and sprinkle with the extra sugar and cinnamon to taste. 5. Gently roll the dough up like a Swiss roll, not too tightly, and then cut the rolled up dough into 3/4" - 2cm slices. 6. Place these slices on to a well greased and lined baking tray or biscuit/cookie sheet, making sure that they are spaced well apart. 7. Bake in a pre-heated oven 200C/400F/Gas 6 for about 10 minutes, or until golden and crispy to the top. 8. Allow the cattern cakes to cool on a wire rack. Sprinkle with extra caraway seeds, sugar and cinnamon if you like. 9. Store in an airtight tin for up to 7 days. ---------------------------------------------------------------------------
Nutrition
Ingredients
