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 Cinnamon flavoured shortcake biscuits with currants mixed-in.  Buttermere Biscuits Image: Alex Bray...  The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.ukButtermere Biscuits Cinnamon flavoured shortcake biscuits laced with currants, from the Lake District. 8 oz. flour Pinch of salt 4 oz. butter 4 oz. caster sugar 1 large egg, beaten 11/2 oz. currants Grated rind of 1 lemon 1/2 level teaspoon baking powder Pinch of ground cinnamon Set oven to 350°F or Mark 4. Grease baking sheets. Sieve the flour and salt into a mixing bowl. Rub the butter into the flour until it resembles fine breadcrumbs. Add the sugar, currants, lemon rind, baking powder and cinnamon. Bind with the beaten egg and knead the mixture lightly. Roll out to 1/4 inch thickness on a lightly floured surface and cut with a 2 inch fluted biscuit cutter. Place on the baking sheets and bake for 15-20 minutes until pale brown. Cool on a wire rack. Makes about 30 biscuits. For similar biscuits, see Fruit Shortcake  |
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