These simple buttery biscuits remind me of being a child. Easy to make and so delicious. I can remember making them in school and then scoffing a few before delivering the rest home. They are perfect with a cup of tea and I challenge you to eat just one though.
Some recipes put spice in these biscuits, but I prefer them minus the spice. They can also be made with other dried fruits, but I think they really do work best with currants. A bit like another childhood favourite Squashed Fly Biscuits (aka Garibaldi) that wouldn’t be the same if they weren’t made with currants.
My pupils are making these in class soon and they have been excitedly telling me for weeks that they are looking forward to making them. This may not be because we are making these delicious biscuits but because I’m letting them loose on my large collection of biscuit cutters. I’m fully expecting Easter stegosaurus and handbag biscuits. As one child told me yesterday, Easter biscuits are not just for Easter, they are for all year round. Well she’d quite happily eat them all year round and so could I.
You can chill this dough between cutting the shapes and putting in the oven to help the biscuits keep their shape, but to be honest I wasn’t prepared to wait and they work just as well going straight in the oven.
- 40 g butter (softened)
- 25 g caster sugar (plus some for dusting)
- 70 g plain flour
- 25 g currants
- 1 egg (beaten)
- Beat together the butter and the sugar until fluffy.
- Stir in the flour and currants until it combines to form a soft dough. If the dough needs a bit of help to come together add a splash of milk.
- Roll out the dough on a lightly floured surface until around 5mm thick. Cut out shapes and place on a lined baking tray. Brush the biscuits with beaten egg then dust with the remaining caster sugar.
- Bake at 200°c for 10 minutes until biscuits are golden. Cool on a wire rack then store in an airtight container.