The recipe book calls these "biscuits". But Americans will see (and taste) these as cookies.
Currant and Almond Cookies – Preheat oven to 180°C/355°F (makes abt. 3 doz. 2-in. cookies)
Ingredients:
260g/2 c. flour 9 tbsp. ground almonds (½ c. + 1 tbsp.) 1 c. currants ½ tsp. lemon rind (you can use fresh or dried) ½ tsp. ground cardamom 200g/7 oz. butter, softened 9 tbsp. brown sugar (½ c. + 1 tbsp.) 1 egg, room temp.
1. In a LARGE bowl, mix together flour, almonds, currants, lemon rind and cardamom. 2. Set aside. 3. In a very LARGE bowl, mix together brown sugar and butter until light and fluffy. 4. Mix thoroughly in egg into the sugar/butter mixture. 5. Add the dry ingredients into the wet. 6. Mix thoroughly into the dry ingredients. 7. Mound dough by tablespoons into balls. If the dough sticks to your fingers, place it in the refrigerator for a while. 8. Flatten dough balls with your palms. 9. Place cookies ½ inch apart on an ungreased cookie sheets. 10. Bake the cookies on the middle rack of the oven for 10-12 minutes or until they have taken some color. 11. Cool for 10 minutes on the sheet. 12. Remove into an airtight tin.
Currant and Almond Cookies – Preheat oven to 180°C/355°F (makes abt. 3 doz. 2-in. cookies)
Ingredients:
260g/2 c. flour
9 tbsp. ground almonds (½ c. + 1 tbsp.)
1 c. currants
½ tsp. lemon rind (you can use fresh or dried)
½ tsp. ground cardamom
200g/7 oz. butter, softened
9 tbsp. brown sugar (½ c. + 1 tbsp.)
1 egg, room temp.
1. In a LARGE bowl, mix together flour, almonds, currants, lemon rind and cardamom.
2. Set aside.
3. In a very LARGE bowl, mix together brown sugar and butter until light and fluffy.
4. Mix thoroughly in egg into the sugar/butter mixture.
5. Add the dry ingredients into the wet.
6. Mix thoroughly into the dry ingredients.
7. Mound dough by tablespoons into balls. If the dough sticks to your fingers, place it in the refrigerator for a while.
8. Flatten dough balls with your palms.
9. Place cookies ½ inch apart on an ungreased cookie sheets.
10. Bake the cookies on the middle rack of the oven for 10-12 minutes or until they have taken some color.
11. Cool for 10 minutes on the sheet.
12. Remove into an airtight tin.