Children will enjoy making these buttery biscuits with currants and spice for family and friends. They are also perfect to wrap gifts.
20 – 25
- 125g softened butter
- 75g caster sugar, plus 1-2 tbsp extra for sprinkling
- 1 egg, separated
- 200g plain flour
- 1/2 tsp ground cinnamon
- 1/2 tsp ground mixed spice
- grated zest of 1 lemon
- 75g currants
- 2 tbsp milk
- Preheat the oven to 200°C/Fan 180°C/Esse Dial Guide HOT. (Aim for the dial reading to be in the middle of HOT).
- Beat the butter with the sugar until pale and fluffy. Beat in the egg yolk then gently stir in the flour, cinnamon, mixed spice, lemon zest and currants. Gradually stir in the milk until the dough starts to come together… you may need slightly less or more of the milk.
- Turn out onto a lightly floured surface and knead until smooth. Roll out until about 5mm thick then stamp out the biscuits using a round 7.5cm cutter or shape of your choice.
- Place on 2-3 greased baking trays and cook in the oven for 10 minutes. Remove from the oven. Whisk the egg white just a little to break up, brush lightly over the biscuits and sprinkle with the caster sugar. Return to the oven for a further 5 minutes until just golden. Remove and cool on a wire rack.
- Store in an airtight tin for 2-3 days.
The biscuits can be made ahead and stored in an airtight tin for 2-3 days. Freshen by placing them in a warm oven for 3-4 minutes.
Recipe created by Carol Bowen Ball the UK’s first bariatric cook.