Short Cakes

An old recipe of my Mother’s.
12 ozs 350 gms flour
1/2 tsp bicarbonate of soda
3 ozs 75 gms currants or sultanas
7 ozs 200 gms Granose, vegan margarine
5 ozs 150 gms castor sugar
2 Tblsp water or soya milk or lemon juice to moisten if required
Sieve together the flour and bicarbonate of soda. Rub in the margarine. Add the sugar and the fruit. If required add 2 Tblsp of liquid slowly, do not make the cakes too moist. Place in small heaps on a greased baking tray. Makes 12 – 15 cakes.
Bake in the oven 180 c, 350F, Gas Mark 4 for 10 minutes until brown.
Place on a wire rack to cool.

Keep in an airtight tin.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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