Tea Cakes

1/4 stick butter (2 TBSP)
3 cups unbleached flour
1 tsp salt
2 tsp active dry yeast
1 tsp super fine sugar
1 1/4 cups warm milk
1/2 cup golden raisins and currants mixed
1 tsp sugar dissolved in 2 Tbsp of milk for glaze

Preheat oven to 400 degrees/200 Celsius
Makes 6 tea cakes

Directions:
Butter two baking sheets. In a large mixing bowl cut the butter into the sifted flour and salt. Cover and let stand in a warm place. In a separate bowl mix the yeast, sugar and warmed milk together, cover and leave in a warm place for twenty minutes until frothy. Uncover the bowl with the dry ingredients and make a well in the middle. Pour in the frothy yeast mixture. Stir in the flour from the sides. Knead for 10 minutes. Mix in the fruit. Cover and leave in a warm spot until doubled in size, about an hour. Pull the dough into six equal pieces. Shape and knead each piece into a round, slightly flattened cake. Arrange on baking sheets, prick with a fork and cover to let rise for 15 minutes. Bake for 20 minutes. Brush lightly with the glaze and serve hot.

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