English Hop Picker's Oast Cakes

• 8 ounces flour
• 12 teaspoon baking powder
• 2 ounces lard or 2 ounces butter
• 2 ounces caster sugar
• 3 ounces currants
• 1 teaspoon lemon juice
• wine or sherry wine or beer
• 1 teaspoon mixed spice
• oil, for frying

1. Sift the flour and baking powder into a bowl.
2. Rub in the lard or butter until the mixture resembles breadcrumbs.
3. Add the sugar and currants before mixing in the lemon juice with the wine, sherry or beer until the dough is soft but not wet.
4. Roll out thinly and cut into rounds.
5. Shallow fry in a little oil until golden brown on both sides.
6. You may deep fry the balls if you wish, but you will probably need to drain them on kitchen paper.
7. Eat immediately.
8. For Vegetarian do not use Lard.

flour, baking powder, lard, sugar, currants, lemon juice, wine, mixed spice, oil

Taken from www.food.com/recipe/english-hop-pickers-oast-cakes-238806 (may not work)