Ingredients: 4 oz (100 g) butter 6 oz (150 g) plain flour 2 oz (50 g) light muscovado sugar half a tsp. (2.5 ml) ground cinnamon Grated rind of one lemon The yolk of one large egg 2-3 tbsp. Water currants and marshmallows to decorate
Directions:Preheat oven to 350 F. Cut the butter into small cubes and mix with the flour in a mixing bowl until like fine breadcrumbs. Stir in the muscovado sugar, ground cinnamon and the grated lemon rind. Stir in the egg yolk and enough water to mix into a soft dough. Knead dough on a floured surface until smooth then roll out a quarter inch (0.5 cm) thick. Cut out biscuits with a rabbit cutter or make a template and cut out biscuits with a knife. Place on un-greased baking sheets and bake for 10-15 minutes until a pale golden colour. Transfer to a wire rack to cool completely. Decorate with currants for eyes and marshmallows for tails, fixing them with a little decorating icing. |