• Makes18
  • CourseSnack
  • Prepare30 mins
  • Cook15 mins
  • Total time45 mins

Ingredients

  • 100g unsalted butter softened
  • 75g golden caster sugar, plus extra for sprinkling
  • 1 unwaxed lemon, zest
  • 200g plain flour, plus extra for dusting
  • ¾ tsp mixed spice
  • ¾ tsp ground cinnamon
  • 75g currants
  • 1 tbsp milk

Method

  1. Preheat the oven to 180ºC, gas mark 4. Line 2 large baking trays with baking parchment. Using a wooden spoon, beat together the butter, sugar and lemon zest until light and fluffy. Stir in the egg yolk followed by the flour, spices, currants, a pinch of salt and enough milk to form a dough. Knead briefly to bring together, then lightly flour the work surface and roll out to about 0.5cm thick. Cut out the biscuits using the template on page 107 or with a 6cm circular cutter. Re-roll the trimmings to cut out more biscuits.

  2. Put the biscuits on the lined trays and sprinkle with a little caster sugar. Bake for 12-15 minutes, until pale golden. Carefully transfer to a wire rack to cool. Store in an airtight container for up to 3 days.

Nutritional

Typical values per item when made using specific products in recipe

Energy

529kJ/ 126kcals

Fat

5.1g

Saturated Fat

3.1g

Carbohydrates

18g

Sugars

10g

Fibre

0.8g

Protein

1.5g

Salt

0g

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Overall rating (3/5)

3 out of 5 stars1 rating