Currant Snaps

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.

Ingredients

  • 185g cold butter, chopped
  • 1 cup caster sugar
  • 2 tsp vanilla essence
  • 2½ cups plain flour
  • 1 egg
  • 2tbs (40mls) currants
  1. Process the butter, sugar and vanilla essence in a food processor until smooth.
  2. Add the flour and egg and process until just combined.
  3. Place mixture on bench top and gently knead in currants.
  4. Wrap in plastic wrap and place in the fridge for at least 30 minutes.
  5. Lightly flour your bench top and roll out the dough until it is about 5mm thick.
  6. Cut dough with scone cutter, reform the dough, re-roll  and cut out again.  Keep doing this until all dough is used.
  7. Preheat oven to 180˚ Celsius.
  8. 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.
  9. Cool on cake rack.

9 thoughts on “Currant Snaps

  1. Pingback: In My Kitchen – November 2012 | Passion Fruit Garden

  2. 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.

  3. 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.

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