Prep 5 mins
Cook 15 mins
This is an easy one from an old recipe book of my Grandmothers. I double the recipe.
- 56.69 g currants or 56.69 g other dried fruit
- 0.25 ml salt
- 28.34 g butter
- 113.39 g self rising flour
- 28.34 g sugar
- milk, to mix
- Chop dried fruit (currants, raisins, sultanas or a mixture). Put flour and sugar into a bowl and rub in the butter lightly with the finger tips until no lumps remain, then stir in the sugar.
- Add 1-2 Tbs milk to give a stiff dough and turn this on to a floured board.
- Pat lightly into shape and roll out very evenly to 1/8 inches thick, keeping the dough a regular shape, then cut in half.
- Sprinkle one half evenly with chopped fruit and cover with the other piece of dough.
- Lightly flour the board and roll the mixture again until 1/8 inches thick,.
- keeping as square as possible.
- Trim the edges and cut into squares or triangles and bake on a greased tray in mod. hot oven @ 400°F for 15 minutes.
I love these and so does my hubby! As they are they are great, and for a change it's good to sprinkle cinnamon on top too :o) Thanks for posting this recipe.
Very Good. I glazed these with a loose syrup made from icing/confectioners sugar. I also made an apricot and cinnamon version. They taste old fashioned and homely and will go down very well with work colleagues to dunk in a cuppa.
This is a nice recipe, although it needs a sheen on the top of the biscuit. The biscuit is just right and I used white raisins for the filling. I was a bit nervous about the temp and baked them at 375. I used to love the raisin biscuits that Sunshine Bakery sold prior to acquirer Keebler discontinuing them. This reminded me of these old favorites. Thanks for the recipe!