Although these are called biscuits, they are really finger pastries loaded with currants (tiny round raisins of the Zante grape) — and the easiest pastries to make. The ingredients are simple, and you read it right: there is only a tablespoon of superfine granulated sugar in the dough, because the currants themselves are so intense and sweet. There is egg in the dough and also for the glaze, to give a nice warm golden glow. I like a hint of pie-spiciness, which you can substitute with others (nutmeg or cinnamon, for instance) as you like. I also like the coarse sugar crystals on top, but these are optional: you can also leave the biscuits plain or scatter the regular sugar you have instead. This recipe makes about 27-28 biscuits plus yummy trimmings. I think they are much better ‘cold’ than straight from the oven.
For the dough:
113 g / 4 oz / I stick of softened unsalted butter
The uncut dough, with the neat fold at the right edge where the upper layer was folded over the layer with the currants. I saw that this needed some more currants, so in the final recipe the quantity is ideal at 140 g.
284 g / 10 oz / 2 cups all-purpose flour
1 Tablespoon caster sugar
1 tsp medium-fine sea salt
¾ teaspoon ground spices, such as:
¼ tsp ground cloves
¼ tsp ground cardamom or allspice
¼ tsp ground mace or nutmeg
4 Tablespoons milk (I use 2% milkfat)
1 large egg, well beaten, with two teaspoons reserved for glazing
To spread on HALF of the rolled-out dough:
140 g / 5 oz / 1 cup currants (if you have a bit less, that’s fine)
For the glaze:
2 tsps beaten egg
1 Tablespoon Turbinado or Demerara sugar
METHOD:
Mix the dry ingredients of flour, sugar, salt, and spices, then add the milk, soft butter, and beaten egg, mixing well. (Put the whole butter stick in the flour and churn it up with your hands.) Remember to reserve two teaspoons of the beaten egg for the glazing. The dough should have a certain firmness, so chill it in the fridge for several minutes if it feels too soft or ‘melty’, before rolling it out. You may find it helpful to roll out on parchment paper, so that even after the dough has been cut into biscuits, you can easily transfer them to the baking tray. I also like to chill dough before placing in the hot oven, for a better result.
Roll out dough in a rough rectangle about ⅛ inch thick. Spread currants on one half of the dough, fold the over half over, and roll your pin over these two layers, keeping the dough approximately squared off. Keep rolling and pressing until the currants are plainly visible.
Pre-heat oven to 400°F / 200°C. Trim rounded edges of dough to make straight edges, and cut (a rolling dough blade helps) into rectangles/'fingers'.
Glaze with remaining beaten egg and sprinkle with your choice of sugar. Place biscuits on baking tray that is greased or lined with parchment paper, and bake for about 20 minutes, until golden brown but not brown. Allow to cool completely before serving and store in an airtight container or freeze for later use.