This biscuit dough can also be used to make fig rolls.
Ingredients:
Filling
100g currants, roughly chopped
Biscuit dough
50g butter
200g self raising flour
50g sugar
1 pinch salt
milk to mix
Put the flour, sugar and salt into a bowl.
Rub in the butter lightly with the finger tips until it resembles fine bread crumbs.
Add 2 or 3 tablespoons of milk to make a stiff dough.
Turn this on to a floured board.
Roll out to about 5 mm thickness, keeping the dough a regular shape.
Cut it in half.
Sprinkle the currants over one half and cover with the other piece of dough.
Press the pieces together with the rolling pin until 5 mm thick.
Cut into rectangles and prick with a fork.
Bake on a tray lined with greaseproof paper for about 15 – 20 minutes at 200 degrees C.
Cool on a rack.
