Caraway Currant Biscuits

    (130)
    44 minutes

    Very tasty little currant biscuits with the flavour of caraway seed, a bit like Irish soda bread. Very quick and easy to make.


    115 people made this

    Ingredients
    Serves: 36 

    • 2 cups (250g) plain flour
    • 3/4 cup (185g) white sugar
    • 1/2 teaspoon bicarb soda
    • 125g butter
    • 1/2 cup currants
    • 65ml buttermilk
    • 1 egg
    • 1/4 teaspoon salt
    • 1 teaspoon caraway seed

    Directions
    Preparation:30min  ›  Cook:14min  ›  Ready in:44min 

    1. Preheat oven to 180 degrees C.
    2. Combine dry ingredients in a mixing bowl. With a pastry blender cut in butter until mixture resembles coarse meal. Stir in currants.
    3. Mix in beaten egg. Pour in milk and mix with a fork to make a soft dough (may need a little more milk).
    4. On a floured surface shape dough into a ball and knead lightly 5 or 6 times. Roll out dough to 5mm thick and cut into squares and triangles with a knife (approximately 5cm in diameter).
    5. Bake for 12 to 14 minutes or until slightly browned.

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    Reviews and Ratings
    Global Ratings:
    (130)

    Reviews in English (110)

    by
    124

    I did not roll out these cookies....I skipped the kneading on the floured surface completely as I wanted an easy cookie to make. I used a 1 tablespoon scoop, and scooped the dough so that it would be quicker. The cookies were baked approximately 12 minutes, then I let them sit for 2 minutes on the cookie sheet before removing. They tasted like slightly richer shortbread cookies, with a hint of sweetness. I substituted raising for currants and omitted the carraway as they were for DH's office potluck and I thought many would prefer without. His coworkers ate them all up...and sadly I only had one cookie myself to test them after they came out of the oven. Everyone loved them.  -  03 Apr 2005  (Review from Allrecipes USA and Canada)

    by
    73

    I made this recipe for St. Pat's Day. I did not roll it out, but dropped the batter onto parchment paper-lined pans in half-tablespoon dollops, about two inches apart, and baked for thirteen minutes. They came out heavenly! The caraway gives them an unusual and delicious flavor and they are not too sweet. Thanks so much for a great new tradition!  -  17 Mar 2004  (Review from Allrecipes USA and Canada)

    by
    51

    I just made a test batch of these to see if I wanted to bring them for a holiday cookie Swap. I will definitely be making these!To make them more christmasy I used Craisins (and chopped them up to make it easier when cutting out shapes)instead of currants and I left out the caraway seeds (didn't miss them a bit!)For my cookie swap batch I Plan to use holiday cookie cutter shapes. I'm already planning to make these for my daughters class at school for St. Patricks day and using a shamrock cookie cutter. Definitely my new favorite cookie recipe!!! Excellent!  -  15 Dec 2005  (Review from Allrecipes USA and Canada)

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