Fruit Shortcake biscuits are a childhood favourite biscuit, made with a short pastry and currants. The recipe I used to make these is actually referred to on Good To Know as squashed fly biscuits, from a recipe by Rachel Allen.
This will be my last bake for a couple of weeks, as I will be going on a trip. As soon as I get back I will start posting again.
- 225g (8oz) butter, softened
- 175g (6oz) caster sugar
- 2 eggs, separated
- Finely grated zest of 1 lemon
- 400g (14oz) plain flour, plus extra for dusting
- 1tsp baking powder
- ¼tsp salt
- 110g (4oz) currants
- Beat the softened butter in a large bowl or in an electric food mixer to soften a little more, then cream with 150g (5oz) of the sugar until pale and fluffy. Beat the egg yolks lightly and stir them into the mixture along with the lemon zest. Sift in the flour, baking powder and salt, add the currants and mix to give a smooth dough. Cover with cling film and place in the fridge for 20–30 mins.
- Preheat the oven to 180ºC/350ºC/gas mark 4.
- Roll the dough out on a floured work surface to a thickness of 5mm (¼in) and use a 2.5 inch scone cutter (or cut into the more traditional rectangles with a knife) to stamp out the biscuits. Arrange on a couple of large baking sheets and place in the fridge for 10 mins before baking in the oven for about 12 mins or until just turning golden.
- Meanwhile, lightly beat the egg whites.
- Remove the biscuits from the oven and, working quickly on 4-5 at a time, brush lightly with the egg whites. Sprinkle with a little of the remaining sugar and repeat until all are done. Return the biscuits to the oven to bake for a further 4–5 mins or until golden (this gives a crunchy top). Remove and leave to cool on the baking sheets for a few mins before transferring to a wire rack to cool completely.