Chunky Currant Shortbreads
Crunchy, oversized buttery biscuits – great with a cup of tea.
Crunchy, oversized buttery biscuits – great with a cup of tea.
Makes approx 8 giant cookies
220g unsalted butter, chilled and cubed
100g golden caster sugar, plus extra for dusting
200g plain flour, plus extra for rolling
120g ground almonds
2 tsp mixed spice
60g currants
- Whiz the butter, sugar, flour, ground almonds and spice in a food processor until the crumbs start to cling together.
- Transfer the mixture to a large bowl, work in the currants and bring the dough together. You can either use the dough straight away or wrap it in clingfilm and chill until required. Preheat the oven to 160C/140C fan/gas 2½.
- On a lightly floured surface, roll the dough to about 1cm thick then use a 9cm fluted cutter to make about 8 biscuits.
- Arrange these on one ortwo nonstick baking sheets spaced slightly apart, then cook for 50 minutes or until lightly coloured.
- Dust with caster sugar then loosen with a spatula before leaving them to cool. They will keep well for up to a week in an airtight container.