An old name used in its various forms for small buns containing currants. The name is still used for buns of a triangular shape, set in a circle, with their apices towards the centre. The name is also still used for thin shortbread, made round, and cut in triangular pieces.
From The Baker’s ABC by John Kirkland, formerly Head Teacher of National School of Baking, published 1927 by Gresham
