Vanilla Currant Twist Recipe

1 cup

1/2 cup

30 g

1/4 cup

1/4 cup

1

2 tablespoons

1 1/2 teaspoons

1 teaspoon

Self-raising flour

Plain flour

Unsalted butter, chopped

Caster sugar

Currants

Egg

Milk

Vanilla essence

Milk

Extra icing sugar, for decoration

• Preheat oven to moderate 180^oC. Brush a 26 x 8 x 4.5 cm bar tin with melted butter or oil, line base and side with paper, grease paper.
• Sift flour into large mixing bowl, add chopped butter and sugar.
• Using fingertips, rub butter into flour for 2 minutes or until the mixture is a fine, crumbly texture.
• Add currants, stir. Add combined egg, milk and essence to bowl, stir to form a soft, sticky dough.
• Turn the mixture onto a lightly floured surface, knead quickly 1 minute or until smooth.
• Form dough into a 50cm long log. Fold log in half and twist. Place twist in prepared tin, brush the surface with the extra milk.
• Bake for 40 minutes or until skewer comes out clean when inserted in centre of cake.
• Invert twist onto wire rack to cool.
• Dust the twist with sifted icing sugar just before serving.