Put the flour, salt, sugar, cinnamon, butter, yeast and water into a large bowl and mix together for 2 minutes.

Tip the dough out onto a lightly floured surface and knead for 5 minutes, then put back into the bowl and leave for 1 hour to rest.

Line a baking tray.

Add the sultanas and mixed peel to the dough and divide the dough into 75 g/3 oz pieces.

Shape each piece into a ball and, using a rolling pin, flatten them out to 2.

5 cm/1 inch thick.

Place the teacakes on the baking tray and leave to rise for 1 hour.

Preheat the oven to 190°C/375°F/gas mark 5.

Brush the teacakes with eggwash and bake for 15 minutes.