Currant Shortcake Biscuits  

Easy Peasy biscuits, made in minutes. Just lovely, although that is a bit of an understatement. Too moreish for my liking! I often add some very very finely chopped mixed peel, being Cornish through and through. If you see currants, add peel! I think they taste like Heavy Cake biscuits!

Now, how good is that?

Makes about 15 biscuits. You will need a large or two smaller baking sheets, lined with baking parchment and use a 2½ inch round cutter. I use the straight side. Pre heat your fan oven to 180C

4 oz butter

4 oz caster sugar

1 large egg, separated

7 oz plain flour

1 teaspoonful mixed spice

a little milk to mix

2-3 oz currants [I used the mini ones]

very finely chopped mixed peel [optional]

In a mixing bowl beat the butter and sugar until pale and creamy then beat in the egg yolk. Add the sifted flour and spice then the milk, adding a small amount at a time until it forms soft dough, [a bit like pastry, so you can roll it out] then finally the currants.

Turn out onto a lightly floured surface, lightly knead for a short moment then roll out to about a ¼ of an inch thick. Now cut into rounds and place on your prepared baking tray. Bake for 10 mins…

In the meantime…

Beat the egg white until just frothy then brush over the part baked biscuits. Sprinkle over more caster sugar and pop back in your oven for a further 11 or 12 mins.

Cool on the tray while they harden, then transfer to a wire cooling rack. They keep well in a airtight box. Oh my!!!

So scrummy.

Note: I have not given the quantity for the milk. Just add a very small amount at a time, you only need just enough to bind.

You can use a fluted cutter if you wish, but it is difficult getting an even edge with all those currants.