Buttery & Crunchy Easter Biscuits

Ingredients for 16-18 biscuits

140g butter or margarine
50g granulated sugar (extra for sprinkling on top)
2 teaspoons of cinnamon OR 1 teaspoon of cinnamon & 1 teaspoon of mixed spice
Around 30g of currants
180g plain (all purpose) flour
1 teaspoon of vegetable oil

Method

1. Add 140g butter to a mixing bowl
2. Mix 50g granulated sugar with the butter
3. Add 2 tsps. of cinnamon OR 1 tsp of cinnamon & 1 tsp of mixed spice
4. Add around 30g currents
5. Mix in 180g of plain flour
6. Add 1 teaspoon of vegetable oil
7. Use the hand to create a ball of dough
8. Roll out the dough to around 6mm thick and use a fluted cutter (2.5 cm/3 inches wide) to cut out the biscuits
9. Place the biscuits onto lined baking trays
10. Sprinkle granulated sugar on top of each
11. Bake at 160C fan/ 180C/350F/gas 4 for between 15 to 18 minutes until golden
12. Allow to cool on a cooling rack