Biscuits like they used to be. The kids are going to love these _ especially if they help you to make them in the first place. These biscuits have a lovely consistency. Warning: they do tend to go very fast indeed.
140g salted butter
280g self-raising flour
140g caster sugar
Finely grated zest of 1 lemon
1 medium egg
Pre-heat the oven to 190°C, gas mark 5.
Rub the cold butter into the flour well.
Add the sugar, lemon zest and raisins and bring together gently.
Add the beaten egg and mix well.
Roll out to ½cm thick, cut out with an 8cm diameter plain cutter.
Bake for 15 minutes, until lightly browned and cooked.
Remove from the oven, cool then remove from the tray.
Store in an airtight container and don't eat them all at once.
Traditional Easter biscuits are made with currants but raisins, I think, taste better.
Gently rub in the flour or the cooked biscuit will become heavy.
I use a food processor to rub the butter in _ it's quick and really easy.
The mix can be made, rolled out and frozen, then cooked from frozen.