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Ingredients
  • 300 g (2 ½ cups) plain (all-purpose) flour
  • ½ teaspoon baking powder
  • 2 teaspoons mixed spice (or pumpkin spice)
  • ¼ teaspoon ground nutmeg
  • 150 g (⅔ cup) vegan block butter cold and diced
  • 150 g (¾ cup) caster or granulated sugar
  • 75 g (½ cup) dried currants
  • 4 Tablespoons unsweetened non-dairy milk (I use soy)
  • ½ Tablespoon cider or white wine vinegar
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