Miranda’s Kitchen: Essex Shortcake Biscuits

I though I’d celebrate my Essex girl status and prepare these traditional shortcake biscuits. I have adjusted the original recipe to make a slightly more chewy cookie.

Perfect for a bit of summer baking with the kids or grandchildren.

essex shortcakes

 Makes 24 biscuits

 Pre-heat oven to 190 degrees


250g Self Raising flour

60g granulated sugar

110g unsalted butter

60g currants

60 ml milk


Using a food processor mix the flour, butter & sugar together until you get a crumb effect.

Tip into a bowl then add the currants. Bind with the milk to form a stiff dough.

Flour a clean surface and roll out the biscuit mix to approximately a centimetre in thickness.

Sprinkle with a little granulated sugar

Bake for 8-10 minutes until golden

Once cooked lift onto a cooling rack where they will harden off and become crunchy.

Enjoy !

Sign up to receive our updates, offers and competitions

Privacy Policy