Ingredients
Scale
- 150g butter, in cold small cubes
- 100g sugar
- 1 tsp mixed spice
- 1 lemon, zested and juiced
- 250g plain flour
- 100g currants
- 50ml milk
Instructions
- Combine butter, sugar, mixed spice, lemon, and plain flour in a large bowl.
- Rub the mixture with your fingertips until it resembles breadcrumbs.
- Stir in the currants.
- Gradually add the milk, kneading until the dough comes together, careful not to add too much at once to avoid a wet dough.
- Wrap the dough in clingfilm and refrigerate for at least 30 minutes.
- Preheat oven to 180ºC/160ºC fan and line 2-3 large trays with parchment paper.
- Transfer the dough to a lightly floured surface.
- Roll out the dough to about 0.5cm thickness.
- Cut out biscuits with an 8cm cutter, re-rolling as necessary until all dough is used.
- Place the biscuits on the lined trays and bake for 12-15 minutes, until golden.
- Cool on trays for 15 minutes before transferring to a wire rack.
Notes
Ensure the butter is cold for the best texture in biscuits.
Make sure to chill the dough to prevent spreading while baking.
These biscuits can be decorated with icing or enjoyed plain.
Nutrition
- Serving Size: 1 biscuit
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.