Ingredients
Scale
- 100g butter
- 150g sugar
- 1 tsp mixed spice
- 1 zest of lemon
- 250g plain flour
- 100g currants
- 50ml milk
Instructions
- Combine cold butter in small cubes, sugar, mixed spice, lemon, and plain flour in a large bowl.
- Rub the ingredients together using your fingertips until the mixture resembles breadcrumbs.
- Incorporate the currants evenly into the mixture.
- Gradually add the milk while kneading until the dough comes together, being cautious not to add too much too quickly to avoid a wet dough.
- Wrap the dough in clingfilm and refrigerate for at least 30 minutes.
- Preheat the oven to 180ºC/160ºC fan and line 2-3 large trays with parchment paper.
- Transfer the dough to a lightly floured surface.
- Roll the dough out to a thickness of about 0.5cm.
- Use an 8cm cutter to shape the biscuits, re-rolling the dough as necessary to use it all.
- Place the biscuits onto the lined trays and bake for 12-15 minutes, until they turn golden.
- Let the biscuits cool on the trays for 15 minutes before transferring them to a wire rack.
Notes
Ensure the dough isn’t too wet to prevent spreading when baking.
Chilling the dough helps the biscuits maintain their shape during baking.
Feel free to add other dried fruits or nuts to customize the biscuits.
Nutrition
- Serving Size: 1 biscuit
- Calories: 150
- Sugar: 6g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.