Home baking has added warmth and cosiness to these wintry days! As I was repeating a biscuit recipe I just wanted to add something that would give a little excitement and cause inquisition - caraway seeds were at hand and they are delicious!
Caraway and Currant Biscuit Recipe
Home made biscuits with caraway.
Ingredients
| 250g | plain flour (or I used a gluten-free mix) |
| 150g | golden caster sugar |
| 1/2tsp | Steenbergs Bicarbonate of Soda |
| 120g | butter |
| 75g | dried organic currants |
| 4 tbs | milk |
| 1/2 tbs | lemon juice |
| 1 | egg, beaten |
| 1/4 tsp | Steenbergs Fleur de sel salt |
| 1 tsp | Steenbergs Organic Caraway Seeds |
Method
- Heat oven at 180oC
- Mix lemon juice and milk together and leave for 5 minutes
- Combine the flour, sugar, bicarbonate of soda before rubbing in the butter to make breadcrumbs
- Stir in the currants and caraway seeds and follow by mixing in the egg
- Pour in the milk and mix with a fork until it combines and forms a ball
- Knead lightly on a floured surface for a few minutes then roll out the dough to about 1cm thick
- Cut with whatever cutter shape you have to had, or wish to use
- bake for 12-15 minutes until they turn a golden brown. Cool on a wire rack and enjoy the look of mystery when the taste buds are put to the test
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