Golden biscuits filled with sweet currants sandwiched between two layers of soft buttery biscuit dough. Enjoy this classic biscuit with a cup of tea or coffee that you can also dip them into!
- 2 cups (300g) plain all purpose flour
- 1/3 cup (75g) raw or white caster sugar
- 2 tsp (10g) baking powder
- 130g unsalted butter, cubed and chilled
- 6 Tbsp (90ml) milk of choice, I used almond
- 200g currants
- 1 small egg
- 1 Tbsp milk of choice, I used almond
- 1–2 Tbsp raw or white caster sugar, to sprinkle
- Preheat oven to 180ºC (350ºF). Line a large baking tray with baking paper and set aside.
- In a high-speed food processor, add flour, sugar and baking powder. Pulse a couple of times to blend together.
- Add chilled cubed butter. Pulse for 15 seconds until mixture resembles coarse crumb.
- Through the vertical shoot, drizzle a tablespoon at a time of the milk then pulse the mixture. Once all six tablespoons of milk have been added, keep pulsing mixture until it begins to stick together into a rough dough, not a solid ball of dough (refer to images above). If the dough is still too dry, add a little more milk until it comes/sticks together.
- Turn dough onto a lightly floured bench top or large board. Bring together to a ball of dough, you may need to knead it a little. Then flatten it out into a rough thick rectangle shape.
- Sprinkle flour under the dough again and on the rolling pin, enough flour as the dough can stick to the surface.
- Roll dough out to a large rectangle, 4mm in thickness and measuring 40cm in length and 30cm in width (15 inch x 11 inch).
- Sprinkle currants over one half of dough, I used the top half (refer to above images for step by step). Spread currants out to the edges.
- Fold other half of dough up and over the currants, matching up the edges evenly.
- Flour under dough and rolling pin. Roll dough out to a large rectangle again, measuring about 35cm in length and about 25cm in width (13 inch x 9 inch) and about 4mm in thickness.
- Trim edges using a long sharp knife. The finished rectangle should measure about 30cm in length and 20cm in width (11 inch x 7 inch).
- Take a fork and lightly prick the dough all over, the fork doesn’t have to go completely through the dough, just prick the surface.
- With that same knife, evenly slice the dough down the middle, lengthways, to create two rectangle pieces.
- Slice into long biscuits measuring about 10cm in length and 4cm in width (4 inch x 1.5 inch).
- Carefully pick up and transfer biscuits to lined baking tray. Leaving a small gab between each.
- In a small mixing bowl whisk together egg and milk.
- Using a pastry brush, brush each biscuit with a light layer of egg wash.
- Sprinkle each with some caster sugar.
- Bake for 10 minutes then rotate tray and bake for a further 10-12 minutes until light-medium golden all over.
- Remove from oven and allow to cool on tray for 5 minutes.
- Carefully transfer biscuits to a wire rack to cool completely.
- Serve and enjoy!
- Store in an airtight container, in a dry dark pantry, for 1 week.