- Making time 20 minutes
- Preparation time 10 minutes
- 200 g plain flour
- One teaspoon of baking powder
- One teaspoon of caraway seed, roughly crushed
- Grated rind of ½ lemon
- 75 g caster sugar, plus extra for sprinkling
- 75 g butter, diced
- 50 g sultanas
- One egg, beaten
- Two tablespoons of semi-skimmed milk
Keep your best wishes, close to your heart and watch what happens.
― Tony DeLiso
- Mix the flour and baking powder in a mixing bowl or a food processor then add the crushed seeds, lemon rind and sugar. Add the butter and rub it with your fingertips or process until the mixture resembles fine breadcrumbs.
- Stir in the sultanas than the egg and enough milk to mix a soft but not sticky dough.
- Knead lightly then roll out on a lightly floured surface until 5 mm thick. Stamp out a 7.5 cm circle using a fluted round biscuit cutter, and transfer to a greased baking sheet. Re-knead the trimmings and continue rolling and stamping out until all the dough has been used.
- Prick the biscuits with a fork then sprinkle with a little extra caster sugar and bake in a preheated oven, at 1800C, set timer for 10 minutes until pale golden. Transfer to a wire rack to cool, and store in an airtight tin for up to 5 days.