These little cakes are served warm for tea, either plain or with butter and jam.

They were once baked on the hot top of the coal range. To preserve their original texture it's best to cook them in a non-stick skillet.

1. Blend the butter and flour together in a bowl; add the salt and spices;
2. blend in the sugar, dried fruit and finally the beaten eggs. Roll the dough out with a rolling pin to a 5 mm (1/4') thickness.
3. Cut out discs using a cookie cutter or glass.
4. Cook in a heavy non-stick skillet or on a griddle until both sides are golden.
5. Serve warm, sprinkled with sugar.