LEMON CURRANT BISCUITS
Make and share this Lemon Currant Biscuits recipe from Food.com.
Provided by Karin...
Categories Dessert
Time 30m
Yield 30 biscuits, 15 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter and sugar.
- Add egg and mix well.
- Add grated lemon rind and dry ingredients.
- Add currants.
- Roll teaspoonfuls of mixture into balls and place on lightly greased baking tray.
- Press balls lightly with fork.
- (dip fork in flour and shake off excess).
- Bake 180'-190'C (Gas mark 4) for about 15-20 minutes- or until they are just slightly golden in colour- not browned.
LEMON CURRANT COOKIES
Such a delightful cookie; One tablespoon of lemon zest in a batch goes a long way; Each delicate silver-dollar-size cookie bursts with a refreshing lemon flavor. Chopped raisins can be replaced for the currants, which are actually very small raisins!!
Provided by Chef mariajane
Categories Drop Cookies
Time 20m
Yield 60 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Generously butter two baking sheets or line them with parchment paper.
- Combine the butter and sugar in a mixing bowl; beat until light and fluffy. Beat in sour cream.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually beat the dry ingredients into the butter mixture until they are well combined. Stir in the curants and lemon zest.
- Drop heaping teaspoonfuls of dough about 1 2/2 inches apart onto prepared baking sheets. Bake until cookies are puffed and golden around the edges, about 20 minutes. Let cool for 5 minutes on baking sheets, before transferring cookies to wire racks to cool.
Nutrition Facts : Calories 44.6, Fat 1.9, SaturatedFat 1.1, Cholesterol 8, Sodium 13.2, Carbohydrate 6.7, Fiber 0.2, Sugar 4.2, Protein 0.5
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