Teacakes (finally...)

I've been searching for a teacake recipe for a while and only just managed to find one. This one is taken from www.uktv.co.uk and it makes about 10 teacakes that are absolutely scrummy eaten warm from the oven or toasted days later. Eat for afternoon tea, breakfast or just because you feel like it!

Tip: The original recipe asked for 12g of salt which I felt was a bit much having measured it out and finding that it was enough to fill a small bowl. I only used 1 tsp of salt in the recipe and it worked well. The recipe also tells you to allow 15 minutes cooking time which I reduced to 11 minutes as my oven cooks things really quickly, so keep an eye on them...

Ingredients:
400 g plain flour
1 tsp salt
40 g sugar (I used caster)
1 tsp cinnamon
50 g butter
25 g dried yeast
220 ml tepid water
80 g sultanas
60 g mixed peel
1 egg, lightly beaten

Recipe:
1) In a large bowl place the flour, salt, sugar, cinnamon, butter and yeast. (I would recommend rubbing the butter in at this point to get a mixture resembling breadcrumbs).
2) Add the water and mix together to form a dough. Knead for 2 minutes and then transfer the dough to a floured work surface. Knead the dough for a further 5 minutes then place back in the bowl for 1 hour to rise.
3) Add the sultanas and mixed peel and divide the dough into 80 g pieces, shape them into balls and using a rolling pin flatten them to 1 cm thick.
4) Place the teacakes onto a greased baking tray and leave to rise for a further hour.
5) Set the oven to 190 degrees C. Brush the teacakes with beaten egg and bake for 15 minutes.

Verdict: Scrummy but I want to find more teacake recipes to compare it to!