Traditional Cornish Girdle Cake

Rub butter into flour and baking powder.

Stir in sugar, plenty of currants, and grated lemon zest.

Mix with milk to form a stiff, scone-like dough.

Roll out to 1cm thickness and cut into rounds or triangles.

Heat a dry griddle (girdle) or heavy frying pan.

Cook the cakes on the griddle for about 4-5 minutes on each side until golden brown and well-risen.

Traditionally served hot with butter.