Shrewsbury Spicy Easter Biscuits

225g (8oz) Flour
110g (4oz) Caster Sugar
110g (4oz) Butter
50g (2oz) Currants or Caraway Seeds
2 Eggs
¼ tsp Powdered Cinnamon
Pinch Salt

Pre-heat oven to 180°C: 350°F: Gas 4.
Sieve the flour, cinnamon and salt into a bowl.
Rub in the butter.
Stir in the sugar.
Separate the eggs, lightly beat the yolks and add to the mixture.
If the mixture seems too dry add 1 egg white.
Add the currants.
Roll the dough on a lightly floured surface into ¼ inch thickness; cut into shapes.
Place on a greased baking tray.
Bake in oven for 15 minutes or until pale golden brown.
Allow to cool for a few minutes then remove to wire racks.

Baking Recipes

Shrewsbury Spicy Easter Biscuits