Currant Squares - cooking recipe

Ingredients

Flaky Pastry
5 ounces firm butter or 5 ounces margarine, grated
6 ounces flour
1 pinch salt
ice water
Filling
4 ounces butter
3 ounces sugar
8 ounces currants
1 pinch cinnamon
1 lemon, juice and rind of
1 large apple, grated
1 slice bread, crumbled

Preparation

To make pastry:
Freeze butter or margarine for half an hour before grating.
Sift flour and salt, then add butter or margarine.
Mix into flour with palette knife.
Add iced water until a dough is formed. Wrap and chill in fridge for 30 minutes.
Put all filling ingredients into a saucepan and bring to boiling point.
Set aside to cool.
Preheat oven to 200\u00b0C/ 400\u00b0F Roll out half the pastry very thinly and line a Swiss roll tin.
Pour on currant filling, spreading evenly, then cover with the rest of the pastry.
Glaze with egg or milk and bake for 30 minutes or until light gold in colour.
Dust with caster sugar and cut into squares when cool.
Makes 20 squares.