A sablé-style biscuit with aromatic lemon and tangy currants.
- 140g salted butter
- 115g caster sugar
- 1 tsp finely grated lemon zest
- 2 egg yolks
- 225g plain flour
- 35g currants
- Pinch mixed spice or cinnamon
Glaze: 1 egg white, whisked lightly; Caster sugar or raw sugar.
Have all ingredients at room temperature; cream butter, sugar, zest and yolks together. Mix in remaining ingredients but do not over mix. Form into a ball and refrigerate for 20 minutes.
Heat oven to 190c/170c fan. Sprinkle bench with a little flour, roll out dough to 4-5 mm thick; cut into circles about 6-8cm diameter. Brush circles with egg white, sprinkle lightly with sugar. Bake on a tray for 10-15 minutes until golden.
You can buy these beautiful biscuits from our store at Easter time.