With Sean Armstrong
Prep time: 25 minutes
Cooking time: 15 minutes
Cost: under $10
450g self-rising flour
220g slated butter (soft)
2 whole eggs
1/2 cup sultanas
160g caster sugar
Zest juice of 1 orange
1 tsp Cointreau
Sift flour then rub in butter, until the mixture resembles bread crumbs.
Add all remaining ingredients and mix lightly to form a soft ball of dough.
If the dough is slightly dry, add a small amount of orange juice or milk.
Roll out the dough on top of a piece of baking paper to approximately 5mm thick then cut into circles using a pastry cutter any size from 6-8cm.
Heat a large thick-based fry pan to a medium heat.
Rub the pan with butter then cook each cake for approximately 3-4 minutes each side.
The cakes should have a good caramel colour before turning.
Dust with icing sugar and generously spread each cake with salted butter and your favourite jam.
Check out Sean's website here
(Broadcast: 01 Mar 2012)