Sift together one pint of flour, two slightly rounding teaspoonfuls of baking powder, half a teaspoonful of salt, and two rounding tablespoonfuls of sugar. Add to these two rounding tablespoonfuls of butter; rub together until thoroughly mixed. Beat one egg until light, add to it half a cup of milk; pour this over the dry materials, and stir with a knife to a smooth dough; turn out on a board, knead lightly until a smooth dough-no longer. Roll out about one-third of an inch thick. Cream two rounding tablespoonfuls of butter; spread carefully over the dough.

Mix a level teaspoonful of ground cinnamon with two rounding tablespoonfuls of granulated sugar; sprinkle these over the dough; then sprinkle over three-quarters of a cup of dried currants. Roll carefully from you into a compact roll, cut into slices about half an inch thick, place close together in a baking pan, and bake in a moderate oven about twenty minutes.

Half a cup of chopped raisins and a quarter of a cup of finely chopped citron may be used instead of currants.