110gsalted butter, room temperature4 oz in the original recipe
110gwhite sugar4 oz in the original recipe
110gcurrants (or raisins, sultanas)4 oz in the original recipe
2-3Tbspcold water(drop an ice cube in the bowl of water)
Instructions
Grease the 2 baking trays. Or 1 if you are baking in 2 batches. And preheat the oven to 200°C (400°F/180 Fan).
Rub the flour and butter with the ends of your fingertips until they resemble breadcrumbs.
Mix in the sugar and fruit mixing with the ends of your fingertips lightly.
Add a little water at a time and lightly mix with your fingers until it all comes together as a dough. Don't knead.
Create 18 round balls with your hands and flatten ever so slightly. Place them on the greased baking sheets, giving enough space between each cookie for them to spread.
Bake for 12 - 15 minutes (see notes below on the times) until they are a pale golden beige, slightly darker at the edges.Cool completely before storing as described in the article.
Notes
I find that the first batch takes 15 minutes, the second only needs 13. As every oven is different, check at the 12 minute mark. If yours are flatter, they'll bake quicker.Next time we make them, I'll take photos, promise!