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    'Squashed Fly' Biscuits

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    'Squashed Fly' Biscuits

    • Vegetarian
    • Preparation time: 15 minutes plus chilling
    • Cooking time: 15 minutes to 20 minutes

    Makes: 20


    • 225 g plain flour, plus extra for dusting
    • 75g lightly salted butter, cut into pieces
    • 50g caster sugar
    • 75ml semi-skimmed milk
    • 2 tbsp Cooks’ Ingredients Cinnamon Sugar, plus 1 tsp to sprinkle
    • 100g currants
    • Beaten egg, to glaze


    1. Put the flour and butter in a food processor and blend until the mixture starts to resemble breadcrumbs. Add the caster sugar and milk and blend to form a smooth dough. (Alternatively, rub the butter into the flour in a bowl and then mix in the sugar and milk to form a dough.) Wrap in clingfilm and chill for 30 minutes.
    2. Preheat the oven to 200°C, gas mark 6. Grease a large baking sheet. Roll the dough out on a lightly floured surface to a 30cm square and cut in half with a knife. Scatter one half with 2 tbsp of cinnamon sugar and the currants, then carefully position the second piece of dough on top to sandwich the currants and sugar.
    3. Re-roll the dough until flattened to about 5mm thickness, with the currants clearly showing through. Carefully lift the dough onto the baking sheet and trim off the uneven edges. Score into rectangles with a knife, each measuring about 8 x 4cm, without cutting right through. Brush with beaten egg and sprinkle with the remaining tsp of cinnamon sugar.
    4. Bake for 15-20 minutes, until turning pale golden. When cool enough to handle, break into biscuits and cool completely on a wire rack.

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    Cook's tips

    If the biscuits in the centre of the slab feel slightly soft when you break them apart, return to the oven for a further few minutes.


    Average user rating

    4 stars