Fruit Shortcake Biscuits

Makes about 30 Biscuits
70g zante mini seedless currants (Whitworths brand)
225g plain flour
80g caster sugar
Pinch of salt
¾ tsp baking powder
165g unsalted butter (cut into cubes & slightly softened)
20g golden syrup
Caster sugar to dust

1: Line 2 large baking trays with baking parchment and place aside.
Weigh the flour, baking powder, sugar and salt.
2: Sift these ingredients into the bowl of a stand mixer.
3: Add the butter and mix through the dry ingredients with your hand.
4: Using the beater attachment mix the ingredients slowly in the mixer.
5: Mix until the ingredients almost stick together.
6: Weigh the currants in a bowl then weigh the golden syrup on the currants.
7: Add the currants and syrup to the bowl.
8: Carefully mix until the ingredients form a paste.
9: Scrape the mixture onto a paper-lined tray then cling film and chill for 1 hour.
10: Knead lightly on the table then divide the paste into two pieces.
11: Place each piece of paste between two sheets of parchment paper.
12: Roll the paste out to approximately 4mm thick.
13: Place the sheet onto two baking trays and chill for 30 minutes.
14: Repeat with the other piece of paste.
15: Cut the biscuits out with a 6cm fluted cutter & then fork each biscuit.
16: Place the biscuits onto the lined baking sheets, 6 x 3 on each tray.
17: Bake at 150°C in a fan oven for approximately 20-22 minutes until golden brown.
18: Remove and dust immediately with caster sugar using a tea strainer.
19: Leave to cool for 5 minutes then tap the biscuits to remove excess sugar
20: Place onto a cooling rack until completely cold.

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