When I was working, I often didn’t have time to make biscuits but now, I have no excuse.
My sister came for afternoon tea the other day so I decided to make these simple biscuits. I have made them several times, both plain (as per the original recipe) and with currants. I prefer them with currants. They are a light biscuit, perfect with tea.
This recipe has been adapted from Donna Hay’s Vanilla Snap Biscuits from Flavours. It is essentially a sablé pastry cut into rounds.
- 185g cold butter, chopped
- 1 cup caster sugar
- 2 tsp vanilla essence
- 2½ cups plain flour
- 1 egg
- 2tbs (40mls) currants
- Process the butter, sugar and vanilla essence in a food processor until smooth.
- Add the flour and egg and process until just combined.
- Place mixture on bench top and gently knead in currants.
- Wrap in plastic wrap and place in the fridge for at least 30 minutes.
- Lightly flour your bench top and roll out the dough until it is about 5mm thick.
- Cut dough with scone cutter, reform the dough, re-roll and cut out again. Keep doing this until all dough is used.
- Preheat oven to 180˚ Celsius.
- Place biscuits on oven tray lined with baking paper. Bake for 10-12 minutes or until biscuits begin to colour around the edges. Do not allow to colour too much.
- Cool on cake rack.
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I’m always looking for low sugar cookies (cookies = biscuits) to make – we don’t need any more sugar than we get in foods naturally – but the reason why I search out recipes with low sugar is because I replace the sugar with Splenda, and when doing that, one needs to be aware that sugar often does a lot more in a cookie than just making it sweet – such as making it chewy, etc. I’m guessing that with this crisp cookie, I could get away with that – yes? What’aya think?
They look pretty damn good to me.
Hi Doc – I am out of my depth here. I have never cooked with Splenda. There is a bit of chew to these biscuits but I don’t think you would miss it if it wasn’t there.
Your biscuits look very good and I think you should show us how to make chapatis! 🙂
Hi Sue, you are tooooo cruel.
We are the lucky recipients of your great cooking Glenda. With all your wonderful recipe books your choices are endless. Yum! F & A
Hi Faye and Anna
Yes, I do have a few cookbooks. I love them. Hopefully, this blog will encourage others to add to their collection.
They look delicious! 🙂
They are very yummy and very, very easy to make.