Barnet sugar cakes - recipe

Ingredients

Recipe , Biscuit , Currant

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1

Preheat the oven to 190°C (fan 170°C, gas mark 5) and line a baking sheet.
2
Sift the flour into a bowl and rub the butter into the flour until it resembles coarse breadcrumbs, alternatively use a food processor.

For this step you'll need:
- 250g Self-raising white flour
- 100g Butter (salted) at room temperature
3
Stir through the sugar, currants and nutmeg.

For this step you'll need:
- 100g Unrefined golden caster sugar
- 100g Currants
- ½tsp Nutmeg freshly grated
4
Mix together the cream, yolk, and wine and gradually add to the flour mixture, bringing together to form a soft dough.

For this step you'll need:
- 2½ tbsp Double cream
- 1 Egg yolk(s) (free range) medium
- 2½ tbsp White wine sweet, or sweet sherry
5

On a lightly floured surface roll out the dough to 0.5cm thickness and cut out rounds using a 7 1/2cm plain cutter.
6

Place on lined baking sheets and bake in the oven for 10 minutes until golden and cool on a cooling rack.
7
When cool dust each with a little icing sugar and mix the icing sugar with 2 teaspoons of water. Either pipe or drizzle with a spoon over the biscuits. Allow to set before serving.

For this step you'll need:
- 4 tbsp Unrefined golden icing sugar

⇐ Basic biscuit dough

Baby shower biscuits ⇒