Squashed fly biscuits recipe
- 1 2/3 cups plain flour
- 80g butter
- 1/3 cup caster sugar
- 80ml milk
- 2 tbsp cinnamon sugar
- 2/3 cups currants
- 1 egg, lightly beaten
In a food processor, process flour, sugar and butter together until it resembles bread crumbs. Add the milk and process until it forms a soft dough. Wrap the dough in cling film and refrigerate for 30 minutes.
Preheat oven to 180°C.
Roll the dough to a 30cm square on a lightly floured surface. Divide it in half and place half on a sheet of baking paper.
Sprinkle the cinnamon sugar over the half and evenly distribute the currants.
Place the other half on top and roll over firmly with a rolling pin. It's fine if some currants are poking through the pastry.
Score into 16 rectangles and brush with beaten egg.
Bake for 12-15 minutes. Slice into rectangles.
- These need a nice cup of strong tea to accompany them!
- Some recipes recommend that you soak the currants in brandy, but I think this is just for grown-ups.
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This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.