This is the sort of cooking your Grandmother used to do. Homemade, simple, quick and best eaten warm from the oven.
- 3 cups self-raising flour
- 60g butter, chilled, cubed
- 1/4 cup caster sugar
- 11/4 cups milk
- 2 teaspoons ground cinnamon
- 11/4 cups of mixed dried fruit
Preheat oven to 200°C. Line 2 baking trays with baking paper. Sift self-raising flour into a large bowl.
Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.
Make a well in the centre of dry ingredients. Add milk. Mix with a flat-bladed knife until mixture forms soft dough. Turn onto a lightly floured surface. Knead until smooth. Roll into a 1cm thick, 28cm x 40cm rectangle.
Sprinkle ground cinnamon, sugar, and dried fruit over dough. Starting from 1 long edge, roll up like a Swiss roll. Trim ends. Cut into 15 rounds, taking care not to squash dough.
Lay rounds on prepared trays, allowing a little room for spreading. Sprinkle with remaining 1/4 cup sugar. Bake for 15 to 20 minutes or until golden and cooked through. Stand on trays for 5 minutes. Transfer to a wire rack to cool.