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Real English Banbury Cake

Take an equal quantity of clean, well-picked currants, granulated sugar and finely chopped lemon peel and mix it all together and then add a nice flavoring of ginger and cinnamon; now add good fresh butter, enough to form the whole into a nice paste. Take the best puff paste, roll it out in a sheet one-fourth of an inch thick; cut this in pieces two inches square and place a piece of the prepared butter, currants, etc., in the center of each; now take the two corners, the one nearest to you and the one opposite you, bring them up, press them together, and then with the palm of the hand press them down flat. This makes the pieces oval in shape and leaves two ends which are folded together at liberty to rise; now wash the part that is not folded with water and add as much powdered sugar as you can get to remain on. Bake these in a slow heat. These are a little expensive, but are very fine and are the real English Banbury.