Instructions: Set oven to 400/F or Mark 6. Mix the flour ground rice and baking powder together. Rub in the butter until the mixture resembles fine breadcrumbs, then stir into it the sugar and caraway seeds. Stir in the eggs, and sufficient milk to make a smooth firm paste. Turn out on to a lightly floured surface and roll out to 1 inch in thickness. Cut into 2 inch rounds and place on a greased baking sheet. Bake for 15 to 20 minutes until golden.

If desired, 3 oz. currants can be substituted for the caraway seeds, though the caraway seeds are a more traditional ingredient.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.