8 ozs. butter, 1 lb. flour, 1/4 lb. cane sugar, currants.
Mix flour and sugar, and rub in the butter. Mix with
water to plastic dough. Divide dough into two
cakes, 1 inch in thickness. Cover one evenly
with currants, lay the other on top, and roll out to
the thickness of one-third of an inch. Cut into
sections, and bake in a hot oven for about 30