VANILLA CURRANT TWIST

Ingredients.....1 cup of self raising flour, 1/2 cup of plain flour, 30 gm butter / marg, chopped, 1/4 cup of castor sugar, 1/4 cup of currants, 1 egg, lightly beaten, 2 tbs of milk, 1 dsp of vanilla extract, extra milk for glazing and icing sugar for dusting. Preheat your oven to 180 deg C. Grease a 26 cm x 8 cm x 4.5 cm log pan and line two sides with baking paper. Mix the flours in a large bowl and add the chopped butter/ marg and sugar. Using byour fingertips, rub the butter / marg into the flour, until the mixture is crumbly. Stir in the currants. Add the combined egg, milk and vanilla extract and stir to form a soft, sticky dough. Turn the dough onto a lightly floured surface, knead quickly for 1 minute or until smooth. Form the dough into a 50 cm long log. Fold the log in half and twist. Place the twist in the prepared pan, brush the twist surface with extra milk. Bake for 40 minutes or until a skewer comes out clean after being inserted in the centre. Turn the twist out onto a wire rack to cool. Dust the twist with sifted icing sugar before serving.