Name: Kolwijntjies (south African Queen Cakes)
Ingredients: 350 gram / 12 oz / 3 cups self raising flour; 225 gram / 8 oz / 1 cup butter, slightly softened; 225 gram / 8 oz / 1 cup caster (superfine) sugar; 4 large eggs; 3 tsp dried and ground tangerine peel; 125 gram / 4 oz / > cup currants; 4 Tbsp milk

Kolwijntjies (south African Queen Cakes)

Ingredients

350 grams / 12 oz / 3 cups self raising flour
225 grams / 8 oz / 1 cup butter, slightly softened
225 grams / 8 oz / 1 cup caster (superfine) sugar
4 large eggs
3 tsps dried and ground tangerine peel
125 grams / 4 oz / > cup currants
4 Tbsp milk

Instructions

Stand 24 paper cake cases in 24 bun tins. Set oven to 190 :C / 375 :F / gas 5. Sift flour into a bowl. Cream butter and sugar together until light and fluffy, like whipped cream. Beat in eggs singly, adding a tablespoon of flour with each. Stir in tangerine peel and fruit alternately with milk. Spoon equal amounts into paper cases then bake for 20 minutes until well-risen and golden brown. Remove from oven, leave until lukewarm then cool completely on a wire rack. Store in an airtight container, separately from biscuits, when completely cold. Makes 24