-
Preheat the oven to 170°C/Fan
150°C/gas 3.
-
In a large bowl, beat the oil,
egg, sugar, stevia, lemon zest and lemon juice.
-
Add the flour, spice, currants
and peel and mix well until the mixture forms a ball.
-
Turn out the dough onto a
well-floured surface and roll to 3–4mm thick.
-
Using a 5cm fluted pastry
cutter, cut out the biscuits and carefully place them onto
a lightly oiled baking tray, re-rolling the trimmings as
you go. You should get about 25 biscuits.
-
Bake for about 7–9 minutes
until just starting to brown at the edges, sprinkle with
the caster sugar and cool on a wire rack.
-
Notes:
-
You could use a shaped cookie
cutter, such as a rabbit or duck to make fun Easter
biscuits for children.
-
If you don’t have currants,
raisins or sultanas work just as well, or use 50g mixed
dried fruit instead of the currants and mixed peel.
-
Freezing instructions:
Suitable for freezing once cooked. Freeze in individually
wrapped portions. Defrost for 2 hours, or in the
microwave.
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DAILY
DINNERS 
