Great gran's cinnamon and spice currant biscuits

    (22)
    30 min

    This recipe was my mother's grandmother's recipe. The recipe makes about 48 biscuits but they won't last long!


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    Ingredients
    Serves: 48 

    • 225g butter
    • 300g caster sugar
    • 2 eggs
    • 1 1/2 teaspoons ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves
    • 500g plain flour
    • 1 1/2 teaspoons bicarbonate of soda
    • 150g dried currants
    • 250ml milk, or as needed

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat the oven to 180 C / Gas 4. Lightly grease some baking trays.
    2. In a medium bowl, cream together the butter, caster sugar, eggs, cinnamon, nutmeg and cloves. Combine the flour, bicarbonate of soda and currants; stir into the butter mixture alternately with tablespoons of milk until the flour is fully incorporated. More milk will make a softer cake-like biscuit. Drop by spoonfuls onto the prepared baking trays. Press down lightly with a fork. If the fork is sticking, dip it in sugar or water.
    3. Bake for 10 to 15 minutes in the preheated oven until golden brown. Let cool on the baking trays for a minute before removing to a wire rack to cool completely.

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    Reviews & ratings
    Average global rating:
    (22)

    Reviews in English (21)

    by
    47

    We have changed the amount of milk called for in the ingredients from 1/4 cup to 1 cup as per the original recipe submission. We hope this helps! - The Staff  -  09 Oct 2002  (Review from Allrecipes US | Canada)

    by
    30

    Something is seriously wrong with this recipe. I had to add at least 4 times as much milk as it called for. It got to the point that I was just pouring it in and not even measuring it because the dough was so dry.  -  09 Oct 2002  (Review from Allrecipes US | Canada)

    by
    25

    Thanks goodness my printer malfunctioned the first time I looked at this recipie. I followed the revised instructions exactly and the result was a very nice cookie, not too sweet, not too spicy, not too chewy... just right. Thanks for sharing it Angie.  -  11 Oct 2002  (Review from Allrecipes US | Canada)