Still lovely after all these years. Still popular with children and with everyone else.
Makes about 24
This recipe is from Delia's Cakes
| 110g self-raising flour|
| pinch of salt|
| 25g spreadable butter|
| 25g golden caster sugar |
| 2 tablespoons milk|
| 50g currants|
| a little egg white, lightly beaten |
| a little granulated sugar|
|Equipment: You will need a large baking sheet, with a non-stick liner|
Put the flour, salt and butter into a mixing bowl and rub to the fine crumb stage.
Then add the sugar and after that enough milk to mix to a firm dough that will leave the bowl clean.
After that transfer it to a lightly floured surface and roll it out to a rectangle 20cm by 30cm.
Now sprinkle the currants over half the surface and then fold the other half on top and roll everything again so you end up with a rectangle 20cm by 30cm.
Then trim it neatly using a sharp long-bladed knife, so you end up with a shape about 18cm by 28cm.
Cut this into 24 fingers approximately 3cm by 7cm.
Now place the biscuits on the baking sheet, brush with a little egg white and sprinkle with granulated sugar.
Bake near the centre of the oven for 12–15 minutes, then cool on a wire tray and store in an airtight tin.
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