Add 250g of the flour to a mixing bowl.
Measure in 100g of the butter.
Mix well, I like to use my fingers.
Add in the currants and 100g of sugar and mix.
Add the eggs and mix.
Create a thin layer of flour on a surface you don't mind cutting. Dust the rolling pin.
Lay out the mixture to the thickness of the currants. Use more flour if required.
Begin to cut into rounds.
Repeat rolling and cutting till there is no mixture left.
Use butter to apply to the bake stone putting on full heat.
Sprinkle the cakes with sugar. When the stone is hot, place the cakes sugar side down, and sprinkle more sugar.
Flip the cakes half way.
Place the cakes on a cooling tray and sprinkle with more sugar on each side.
Repeat until all the cakes are cooked.
Serve, usually with a cup of tea!
