Sweet little biscuits , filled with wine-soaked currants, Wine Biscuits taste delicious with tea, coffee or hot cocoa.
4 oz. currants
4 fl. oz. sweet white wine
6 oz. plus
2 teaspoons butter
12 oz. flour I2 teaspoons ground cinnamon
6 oz. castor sugar
Place the currants in a small bowl. Pour over the wine and set aside to soak for 1 hour.
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C). Using the 2 tea-spoons of butter, grease two large baking sheets and set them aside.
Sift the flour and cinnamon into a medium-sized mixing bowl and set aside.
In a large mixing bowl, beat the butter with a wooden spoon until it is smooth. Add the sugar and beat until the mixture is light and fluffy. Beat in the eggs, one at a time, adding a tablespoon of the flour mixture with each egg. Using a metal spoon fold in the remaining flour mixture, the currants and the wine.
Drop heaped teaspoons of the mixture on to the prepared baking sheets, well spaced apart, and smooth the tops with the back of the spoon. Place the baking sheets in the centre of the oven (you may have to bake the biscuits in two batches) and bake for 15 to 20 minutes or until the biscuits are golden brown.
Remove the baking sheets from the oven. Allow the biscuits to cool on the baking sheets for 5 minutes. Transfer the biscuits to a wire rack to cool completely before serving.