Peak District Recipes, Fat Rascals

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225g (8oz) self-raising flour
110g (4oz) lard
85g (3oz) granulated sugar
30g (1oz) currants
30g (1oz) sultanas
30g (1oz) glace cherries
pinch of salt
water or beaten egg

Method
Rub the lard into the flour and add the other ingredients. Mix to a fairly soft dough with a little water or a little beaten egg. Roll out to about half an inch thickness and cut into rounds. Bake in a hot oven for about fifteen minutes until nicely brown.