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15 minutes
25 minutes
40 minutes
- 100g butter, softened
- 225g plain flour
- 50g currants
- 40g caster sugar
- 50-75ml milk
- Preheat the oven to 200°C and line a baking tray with parchment paper.
- Combine butter and flour by rubbing them together with your fingers until the mixture resembles breadcrumbs. Next, mix in currants and sugar before adding just enough milk to form a firm dough.
- On a floured surface, flatten the dough to 1/2cm thickness. Use an 8cm pastry cutter or a teddy bear cutter to cut out circles and transfer them to the lined tray.
- Sprinkle with additional caster sugar and bake until light golden, about 20-25 minutes.
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