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Ingredients
  • 3 cups plain/all purpose or cake flour, sifted
  • 1 teaspoon baking powder
  • 1 cup unsalted butter, softened to room temperature
  • 1 cup brown sugar
  • 1 large free-range egg (at room temperature)
  • ¼ cup small dried black currants^
  • 1 teaspoon vanilla extract
  • 2 to 3 tsp  ground cinnamon
  • 1 tsp allspice or ½ tsp cloves
  • ½ tsp nutmeg
  • ½ tsp salt (omit salt if using salted butter)
  • Egg wash: 1 free-range egg whisked into ¼ cup milk
  • 375 grams (13.5oz) white chocolate
  • Red/pink oil-based powdered food colouring (optional, available at cake decorating stores)
  •  
  • note: (^note: it is tempting to add more than ¼ cup of currants. I know. Trust me, you will cause your bikkies to break apart as the currants expand in the oven, so keep it to a maximum of  ¼ cup. If you must, eat a handful of currants as you're waiting for the bikkies to bake).
  • subheading: Special equipment:
  • Egg whisk - spiral style (while not great for whisking eggs, this tool remains in my tool drawer only for making these biscuits)
  • Silicon (non-stick) baking paper - use each sheet more than once with successive trays going into the oven.
  • 2 ¼" (57mm) or thereabouts cutter
Steps
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