- Course Desserts & Sweets
- Prep. Time 15 mins
- Cooking Time 18 mins
- Yields 12 biscuits
Serve with fresh fruit for a wonderful tea-time or anytime snack.
Soak currants in boiling water 5 minutes while preparing remaining ingredients.
Combine flour with sugar, baking powder and salt. Cut in butter until it is in small pieces. Drain currants well, pat dry and add to mixture. Pour milk over dry ingredients and lightly gather dough together with your fingers. Place dough onto a lightly floured board and knead 5 or 6 times.
Pat dough out to a thickness of 3/4 inch (2 cm). Cut into 2 1/4 inch (6 cm) circles. Pat extra dough together lightly and cut out more circles. Place circles of dough onto a buttered and floured cookie sheet. If you wish, dust the top lightly with flour.
Bake in preheated 425 °F (220 °C) oven 15 to 18 minutes.
Cream butter and honey together with orange rind. Serve biscuits warm with the creamed butter.
Note: We recommend that you bake the tea biscuits in a conventional oven.
Microwave Method: Place the currants in a 1 cup (250 mL) glass measuring cup or microwave dish. Add 1/2 tsp (2 mL) water. Cook for 10 to 20 seconds on High (100 % power) or until currants are plump. Continue with step 2 in the conventional recipe.
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