Prep 10 mins
Cook 15 mins
These were used to celebrate the end of Lent. You can replace the caraway with cinnamon. If the dough becomes soft and difficult to handle, wrap it up and chill for 15 minutes before proceeding.
- 55 g butter
- 55 g caster sugar
- 1⁄2 grated lemon, zest of
- 1 egg yolk
- 110 g plain flour
- 1 teaspoon caraway seed
- 55 g currants
- 30 g granulated sugar
- Preheat oven to 180C/350Fgas mark 4.
- Line a baking sheet with greaseproof paper.
- Cream together the butter, caster sugar and lemon zest. Beat in the egg.
- Fold in flour, caraway seeds and currants.
- Roll out the dough 5 mm (1/4 inch) thick on a floured board. Cut into large rounds and carefully lift them onto a baking sheet. Prick with fork and sprinkle with granulated sugar.
- Bake in the preheated oven for 10 - 15 minutes until set and pale golden.
- leave on a wire rack to crisp and cool.
This makes a nice light, crispy, currant studded biscuit. After folding in the flour, seeds and currants, you'll probably need to knead the mixture to make it come together. I just rolled out my crumbs until they looked like pastry, and cut it out into slightly raggedy parallelograms.