Currant Rolls
Auntie Beryl's recipe makes 2 rolls
Ingredients
- 1lb flour
- ½ lb tenderflake lard
- 1tsp salt
- 1tsp sugar
- 10oz water
- 1lb currants
- ¼ cup sugar
Instructions
- Mix flour with once ounce of lard until crumbly.
- Add sugar and salt to water to melt.
- Add water mixture to flour and knead.
- Allow to rest 15 minutes, roll out and paste with lard.
- Fold in 3 parts, then in half. Rest in fridge for 10 minutes.
- Repeat process until lard is finished (about three times).
- Cut into 2 lengths.
- Wash currants and add sugar.
- Roll half pastry into a rectangle.
- Spread ½ currants evenly on dough, rolling up and tucking in ends to seal.
- Turn seam side down on cookie sheet.
- Brush with egg wash.
- Bake at 450 degrees for 20 minutes, lower to 300 degrees for 20 more minutes.
- Slice diagonally about 1” wide when cool.
