Caraway and Currant Biscuits

    37 min

    These deliciously spiced biscuits are subtly infused with caraway seed. They're excellent with a cup of tea and make a great food gift.

    116 people made this

    Serves: 36 

    • 250g plain flour
    • 150g caster sugar
    • 1/2 teaspoon bicarbonate of soda
    • 120g butter
    • 75g dried currants
    • 4 tablespoons buttermilk
    • 1 egg
    • 1/4 teaspoon salt
    • 1 teaspoon caraway seed

    Prep:25min  ›  Cook:12min  ›  Ready in:37min 

    1. Preheat oven to 180 C / Gas mark 4.
    2. Combine dry ingredients in a mixing bowl. With a pastry blender, rub in butter until mixture resembles coarse breadcrumbs. Stir in currants.
    3. Mix in beaten egg. Pour in milk and mix with a fork to make a soft dough (may need a little more milk).
    4. On a floured surface, shape dough into a ball and knead lightly 5 or 6 times. Roll out dough to .5cm thick and cut into squares and triangles with a knife (approximately 5cm wide).
    5. Bake for 12 to 14 minutes or until slightly browned.

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    Reviews in English (114)


    I followed the recipe exactly but was alarmed how wet the dough was! I couldn't have rolled it out. Much too much liquid so added some ground almonds to dry it all up a bit. Once I had done that the result was fabulous and will make them again but with much less liquid.  -  19 Sep 2010


    Altered ingredient amounts. 250ml of semi skimmed milk instead of butter milk  -  04 May 2009


    Delicious :o) Very light & extremely edible. Had to add a little more flour when rolling, otherwise brilliant. Thanks so much...  -  09 Dec 2014