Buttermere Biscuits
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Cinnamon flavoured shortcake biscuits laced with currants, from the Lake District.
8 oz. flour
Pinch of salt
4 oz. butter
4 oz. caster sugar
1 large egg, beaten
11/2 oz. currants
Grated rind of 1 lemon
1/2 level teaspoon baking powder
Pinch of ground cinnamon
Set oven to 350°F or Mark 4. Grease baking sheets. Sieve the flour and salt into a mixing bowl. Rub the butter into the flour until it resembles fine breadcrumbs. Add the sugar, currants, lemon rind, baking powder and cinnamon. Bind with the beaten egg and knead the mixture lightly. Roll out to ¼ inch thickness on a lightly floured surface and cut with a 2 inch fluted biscuit cutter. Place on the baking sheets and bake for 15-20 minutes until pale brown. Cool on a wire rack. Makes about 30 biscuits.