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.