MAKES: Approximately 24

• Plain or all-purpose flour, for dusting
• 1 quantity ready roll puff pastry (about 325g)
• 40g unsalted butter, softened
• 50g caster sugar
• 6 drops Vanilla Spice Drops®
• 4 drops Cinnamon Spice Drops®
• 60g currants or raisins

1. Preheat the oven to 180°C/350°F/gas 4. Dust the surface with flour and roll out the pastry to a rectangle measuring about 30cm 40cm or 12 inch x 16 inch.
2. Beat together the butter, sugar, Vanilla Spice Drops® and Cinnamon Spice Drops® in a bowl.
3. Dip a pastry brush into the butter mixture and spread over the pastry. Scatter with the currants or raisins, then roll the rectangle from the short side to make a sausage shape. Place in the refrigerator for 10 minutes to make the roll firm and to make it easier to cut into rounds.
4. With a serrated knife cut into 16 round slices about 2.5cm/ 1 inch thick. Lay them flat-side down on a baking sheet and press them slightly so they spread out a little. You could chill them again for 10 more minutes.
5. Bake for 16-18 minutes until golden and puffed up.