I don't do the cup thing....... Orthe metric thing, heck, I've only just stopped counting the sticks of firewood out for the stove!

8 ounces (oz) plain flour
4 oz unsalted butter
2 oz brown sugar
2 oz caster sugar
1/2 teaspoon ground nutmeg or cinnamon
8 oz currants or raisins - these can be soaked in sherry if you like......
1 egg yolk
1 tablespoon cream
1 small measure sherry, sweeter the better. Any sweetish, fortified wine can be used, like Madeira, white port... it is supposed to be sack, an old English drink that was sweetish and quite alcoholic. Anything than drink the water....

Rub the butter and flour together until crumbly. Add sugar, spices and currants. Mix well. Add the other ingredients and mix to a stiff dough. If it is too sticky, add more flour. On a floured board, roll out to about half an inch thick (the thickness of the average wooden spoon handle - a use for the one that broke making Caitrins' cookies earlier....) and cut into rounds with a large cutter or the wide end of a pint glass. Prick with a fork and bake in a moderate oven - gas mark a5, 350f or 180c. Turn out to cool on a rack and dust with caster sugar before cool.

Enjoy - they can be used as Easter biscuits if you like, they are similar in construction, but a bit richer with the cream and sherry and that.....

LTS