This time of year we have a lot of dried and glace fruit in the cupboards - most of it will end up in something like a fruitmince but I've decided to make something a little lighter - a lovely short cookie studded with currants - not overly sweet, it's perfect with a cup of tea.
Cook time: 20 minutes
225 grams plain flour
100 grams softened butter, diced
50 grams icing sugar
50 grams currants
Demerara sugar, for sprinkling
Sift the flour and icing sugar into a bowl, sprinkle over the diced butter and rub into flour using your fingertips until it's been incorporated(you could also do this step in a food processor, though you'll have to do the rest by hand).
Add the currants and stir to distribute them. Next add the milk a tablespoon at a time until the mixture just begins to hold - you're looking for a firm dough as this will be rolled out.
Sprinkle a little extra flour onto a board and knead the dough briefly to form a cohesive dough. Roll out to about 5mm thick and cut into shapes using your favourite cutter.
Carefully place the cookies on a baking paper lined tray, brush with a little butter and sprinkle over with Demerara sugar and bake in a preheated 170°C oven for about 20 minutes or until golden and cooked through.
Let them sit on the tray for a few minutes before placing them on a wire rack to cool.