Makes around 18 - 20 biscuits
150g caster sugar
10 drops of oil of cassia or
1 level tsp ground cinnamon
2 egg yolks
250g self raising flour
50g custard powder
a splash of milk
You will need
a large 9 - 10 cm fluted pastry cutter
Line two baking sheets with greaseproof paper and set aside. Preheat the oven to 160ºC.
In a bowl, cream the butter and sugar until well mixed. Add the oil of cassia here, if you're using it.
Beat in the egg yolks then work in all the sieved dry ingredients followed by the currants. Add a splash of milk if the mixture is still too dry.
Leave in a cool place for 30 minutes.
On a floured surface, roll out the mixture to about 4mm thick and cut out approximately 18 rounds with the pastry cutter. Place them on the baking sheets with space between them, and bake for about 15 minutes until golden brown.