lemon & currant biscuits
Prep: 5min | Resting: 10min (freezer)/ 2h (fridge) | Baking: 20min
(makes 18-20 large biscuits, or 30-40 small ones)
170g butter, room temperature
100g (1/2 cup) sugar
2 tsp vanilla paste
1/4 tsp salt
1/2 tsp baking powder
280g (2 cups) flour
1 tsp grated lemon zest
2 heaping tbsp black corinth raisins/ currants
In a large bowl cream together the butter and sugar.
Add the egg, vanilla, salt, baking powder, and flour, and mix until combined (dough should be quite soft and not crumbly).
Fold in the lemon zest and currants.
Roll out the dough to 1/2 cm thickness, and cover in aluminium foil, whole or split to two sheets.
Place in freezer for 10-15 min until it starts to harden, or in refrigerator for at least 2h.
Preheat oven to 180°C.
Remove dough from freezer/fridge, unwrap and use a glass or cookie cutter to cut shapes. Place them on a baking tray lined with a baking sheet, and bake 18-20min, until golden on the sides and the tops have just starting to turn golden.
Cool on a wire rack.