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Vanilla and currant biscuits
Makes 25-30 Cakes, Bread and Pastries
Ingredients
- 125g butter, softened
- 100g caster sugar
- 1 egg yolk, beaten
- 1tsp vanilla extract
- 200g plain flour, plus extra for dusting
- 1⁄2tsp baking powder
- 50g currants
- 1-2tbsp granulated sugar
Method
Preheat the oven to 180C/350F/ Gas 4. Line two baking sheets with baking paper. Put the butter in a large bowl and cream it with a wooden spoon until soft, or use an electric beater on slow or a food processor. Add the sugar and beat until light and fluffy.
Add the egg yolk to the bowl followed by the vanilla extract, then sift in the flour, baking powder and a pinch of salt. Add the currants and mix until well combined to give a smooth dough.
Roll the dough out on a lightly floured work surface to a thickness of 5mm and use the cutter to stamp out the biscuits. Arrange on the baking sheets spaced well apart and chill in the fridge for 10 minutes. Sprinkle each biscuit with a little granulated sugar, then bake for 8-12 minutes until just turning pale golden. Leave to cool on the baking sheets for 2-3 minutes, then transfer to a rack to cool.
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