Low-bake sweet shortcake biscuits with currants (J.Salmon)
Original Receipt adapted from essextouristguide.com
Essex Shortcakes -
Ingredients: 9 oz. self raising flour, 2 oz. sugar, 3 oz. margarine, 1 oz. lard, 1½ oz. currants, 1 fl. oz. milk, sugar for sprinkling
Set oven to 400ºF or Mark 6. Sift the flour into bowl and add the sugar. Rub in the fats, then add the currants. Gradually mix in the milk until the mixture binds together. Gently roll out the mixture to half inch thick on a lightly floured surface and then cut into slices. Place on a greased baking tray and sprinkle sugar over the top of the biscuits. Bake for about 10 minutes until pale golden brown. Remove the biscuits from the baking sheet while still warm and transfer to a wire rack to cool.
Makes about 12-16 slices.
For similar biscuits, see Fruit Shortcake
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