- 1/4 cup + 1 tablespoon [90 g] margarine
- 3/4 cup + 2 tablespoons [180 g] fine sugar
- Grated rind of 1 lemon
- 1 1/4 cups [175 g] flour, sifted
- 1/2 teaspoon [2.5 mL] mixed spices
- 2 ounces [56 g] red currants
- 1 egg, beaten
- Fine sugar, to sprinkle
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- Preheat oven to 375°F [190°C - th5].
- Cream together margarine and fine sugar until soft and foamy.
- Mix in grated lemon rind.
- Mix together sifted flour and mixed spices before mixing into first mixture, along with red currants and enough of beaten egg to hold all ingredients together, into a pie-like pastry dough.
- Roll dough until approximately 1/2-inch [1.3-cm] thick; using a cookie cutter, cut dough into 4-inch [10-cm] circles.
- Arrange onto a greased cookie sheet.
- Roll remaining dough once more before cutting more biscuits; arrange onto cookie sheet.
- Bake biscuits into preheated oven for approximately 8 to 10 minutes, until golden brown.
- Sprinkle hot biscuits with fine sugar, then transfer biscuits onto a wire rack.
- Leave to cool until lukewarm, before serving.
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