- 2 1/2 cups minus 1 1/4 tablespoons [340 g] all-purpose flour
- 1 pinch salt
- 1 teaspoon [5 mL] mixed spices
- 3/4 cup - 1 teaspoon [170 g] butter
- 1/2 cup [100 g] fine sugar
- 1/3 cup + 1 teaspoon [85 mL] red currants
- Finely grated rind of 1 lemon
- 1 egg, beaten
- 1 tablespoon [15 mL] milk
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- Preheat oven to 375°F [190°C].
- Into a bowl, sift together flour, salt and mixed spices.
- Rub butter into mixture then mix in fine sugar, red currants and finely grated lemon rind.
- Beat together beaten egg and milk; mix into first mixture to get an easy to handle dough.
- Roll dough until less than 1/4-inch [5-mm] thick.
- Cut biscuits using a 3-inch [7.5-cm] round fluted cookie cutter.
- Arrange biscuits onto a lightly greased baking sheets.
- Roll dough cuts and cut more biscuits.
- Bake biscuits into preheated oven, for 10 to 12 minutes.
- Leave to cool on racks.
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