5 ml/1 tsp salt
225 g/8 oz/1 cup soft brown sugar
2 eggs, lightly beaten
100 g/4 oz currants
5 ml/1 tsp instant coffee powder
15 ml/1 tbsp hot water
75 ml/5 tbsp clear honey
Rub the butter or margarine into the
flour, baking powder and salt until the mixture resembles breadcrumbs.
Stir in the sugar. Beat in the eggs to make a soft but not sticky
dough, then mix in the currants. Dissolve the coffee powder in the hot
water and add to the dough. Shape into 16 flattened balls and place,
well apart, on a greased baking (cookie) sheet. Press a finger into
the centre of each bun and add a teaspoonful of honey. Bake in a
preheated oven at 220°C/425°F/gas mark 7 for 10 minutes until light
and golden brown.