Allergy free currant biscuits (Easter biscuits) recipe

Really, really yummy.

Ingredients

• 3 cups plain flour
• ½ tsp salt
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 225g Nuttlex
• 1 cup caster sugar
• 2 tsps Orgran No Egg whisked with 80mls water until thick
• ¾ cup currants
• 2 tbsps lemon juice
• 2 tbsps caster sugar, to sprinkle

Method

• Sift the flour, salt and spices into a bowl.
• In a separate bowl, beat the Nuttlex, lemon juice and sugar with electric beaters until fluffy.
• Slowly add the No Egg mixture, beating until smooth.
• In two batches, fold the flour mixture and currants into the Nuttlex mixture.
• Bring the mixture into dough, using your hands if necessary.
• Shape the biscuit dough into a disc.
• Wrap in cling wrap and chill in the refrigerator for at least 2 hours.
• Line 2 baking trays with aluminium foil.
• Grease with olive oil spray.
• Place tablespoons of biscuit mixture on the trays, leaving room for expansive.
• Using a fork, press the tops of each biscuit so they flatten slightly.
• Chill for a further 15 minutes.
• Preheat the oven to 180°C.
• Sprinkle the biscuits with extra caster sugar.
• Bake for 15 minutes, rotating trays halfway through baking, until firm to touch but still pale.
• Cool on baking trays for 5 minutes.
• Transfer the biscuits to a rack to cool completely.
• Store in an airtight container for 3-4 days.