Ingredients
2 cups plain flour
150g butter
chopped
½ cup caster sugar
½ cup currants
1 lemon
finely chopped zest of
1 egg
lightly beaten
Extra caster sugar
for sprinkling
Equipment
- 1 bowl
- 1 plastic wrap
- 1 baking trays
- 1 non-stick baking paper
- 1 rolling pin
- 1 5cm scone cutter
- 1 airtight container
Instructions
- Sift flour into a bowl and rub in butter. Stir in sugar, currants, lemon zest and egg and mix to a firm dough.
- Wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 180C. Line two baking trays with non-stick baking paper.
- Roll dough between another two sheets of baking paper to 5mm thick; use a 5cm scone cutter to cut into rounds. Place 3cm apart on trays. Repeat with scraps until all dough used.
- Bake for 15 minutes or until light gold.
- Sprinkle biscuits with extra caster sugar while still hot and cool on trays.
Notes
Tip
Get the kids to help rub in the butter, unless you find it relaxing rather than tedious.
Storage
Keep in an airtight container or wrap in cellophane and place in Easter bags as gifts.
