Butter biscuits with currants
- 2 cups plain flour
- 150g butter, chopped
- half a cup caster sugar
- half a cup currants
- finely chopped zest of 1 lemon
- 1 egg, lightly beaten
- Extra caster sugar
Sift flour into a bowl and rub in butter (get the kids for this bit, unless you find it relaxing rather than tedious). 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.
Keep in an airtight container or wrap in cellophane and place in Easter bags as gifts.
- Old fashioned, simple butter biscuits like Nan makes a pleasant change to all the chocolate at Easter time.