Currant tea biscuits

These little tea biscuits are based on my basic sugar cookie recipe. Ila and I whipped them up one afternoon last week and have been singing about bakers’ shops  and sugar on the top ever since.

“Five currant biscuits in Ila’s shop,

Round and flat with sugar on the top.

Along came Ila with a penny one day.

She bought a currant bun and took it away.”

We alternate the second ”Ila’ for each of her friends, three little boys.

Currant tea biscuits

  • 500 g flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 250 g butter
  • 300 g white sugar
  • 2 eggs
  • zest of one orange
  • zest of one lemon
  • 1 tablespoon of lemon juice
  • 3/4 cup of currants

Cream the butter and sugar until pale and fluffy. Beat in the eggs and citrus zest. In a separate bowl,  sieve the flour, baking powder and salt. Add the dry ingredients to the wet mixture, one cupful at a time until the dough is smooth. Stir in the lemon juice. Fold in the currants.

Divide the dough in half and wrap each piece in plastic-wrap, before refrigerating for one hour. Preheat the oven to 180ºC.
Remove one half of the dough from the fridge and roll out, on a floured counter top, to a quarter-inch thickness. Cut out cookies using a small round scalloped cookie cutter. Lay on a baking-sheet covered in baking parchment.
Bake the cookies for ten minutes or until just golden on the edges. Leave to cool on the tray for a minute or so, before removing to a wire rack to cool.
Currant biscuits
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