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.
Makes 24 biscuits
Pre-heat oven to 190 degrees
250g Self Raising flour
60g granulated sugar
110g unsalted butter
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.
Inspired by my Mother & Grandmother, cooking has always part of my life.
With over 25-years in the industry, I have won many awards nationally and internationally representing the UK with The Craft Guild of Chefs culinary team.
My career has given me the opportunity to work in high-class establishments in London including The Reform club and Lanesborough Hotel.
I have dedicated my skills to designing and teaching a wide range of culinary courses at the UK’s leading hospitality schools.
These include Butlers Wharf Chef School, Mosimanns, Billingsgate fish school and currently the historic Westminster Kingsway College, where I specialise in teaching private chef courses for International students.
I have taught hundreds of students including many who have extremely successful careers including Fabulous Baker Brother Henry Herbert, author and Iron chef judge Sophie Michell, Sophie Wright cookery author, Chef and food stylist plus Ed Smith of Rocket & Squash – one of London’s top food bloggers.
Publications include six recipes in ‘A Class of Its Own’, articles for CHEF magazine, Tuco University magazine, and online magazines.
In my personal life, I’m a single Mum with a large family of four boys, daughter, granddaughter, a dog, and a cat.