These lovely little biscuits have a long history, going back to pagan times, where round baked goods were made to welcome the advent of spring and the awakening of fertility of land and countryside.
In the West Country of England, these dainty biscuits were part of an annual communal activity, with families getting together to bake large batches together, often accompanied by songs and stories, thus reinforcing a shared heritage.
Traditional recipes often had alcohol added, such as cider in Devon and Somerset, but the main ingredients are flour, spices, butter and dried fruit.
Lemon or orange zest was later added to the recipe, which marries beautifully with the aromatic spices.
Serve these buttery biscuits throughout Eastertide, alongside a refreshing cuppa, or even with a glass of Madeira or Sherry.
Makes 15 biscuits
Prep: 20 minutes
Baking time: 15 to 20 minutes
Ingredients:
175g (6oz) plain flour
1 teaspoon mixed spice
110g (4oz) unsalted butter
110g (4oz) caster sugar
1 orange, grated zest
110g (4oz) currants
1 medium egg, beaten
Method:
1. Sift the flour and spice into a large bowl. Add the butter and then rub it in with your fingertips. Stir in the sugar, orange zest, and currants, then add the egg and mix to a firm dough.
2. Knead the dough briefly on a lightly floured board.
3. Preheat the oven to 180°C/350°F/ Gas 4 and grease or line a large baking tray with baking paper. Press out the dough, sprinkle it with flour, and roll out the dough until it is about 1/4” thick.
4. Stamp out the biscuits with a 2” scone/biscuit cutter, you should get between 13 and 16 biscuits.
5. Place the biscuits on the greased or lined baking tray.
6. Bake the biscuits for 15 to 20 minutes until they are pale golden in colour.
7. Cool on the baking sheet for a few minutes, then sprinkle with a little caster sugar and transfer the biscuits to a wire rack to cool.
Recipe by Karen Burns-Booth @lavenderandlovage