Preparation time is 1hours 20minutes
Cook time is 25minutes
Total time is 1hours 45minutes
Serve is for 10 people
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Difficulty level: 4 out of 4
10 Ingredients
Number of servings
10
For the currant center
- 1/4 cup port wine
- 100grams currants
- 30grams dark sugar
- 1teaspoons allspice
- 130grams flour
- 30grams caster sugar
- 1 pinch salt
- 1tablespoons almond milk
- 85grams butter
- 1 medium egg, white only needed
Nutrition per serving
732kJ / 175Cal
732 Kilojoules or 175 Calories
8% of daily energy intake*
Protein
2.3grams
Fat
7.6grams
Carbs
22.4grams
Sugars
13.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These sweet treats with chew have a small kick of port to add to the indulgence.
Method
Step 1 of 8
Combine the currants and port in a bowl and allow to set in the fridge for 1 hour.
Step 2 of 8
In a mixing bowl, combine the butter with the milk and caster sugar.
Step 3 of 8
Incremently add the flour, salt and all spice to the bowl and combine fully and allow to set for 5 minutes.
Step 4 of 8
Pre-heat the oven to 180°C/160°C fan-forced. Remove the soaked currants from the fridge, drain the liquid and then combine the currants with the dark sugar. Set to one side.
Step 5 of 8
Flatten out the dough on an even surface and then divide into 2 squares/rectangles. Prepare a baking tray with some baking paper.
Step 6 of 8
Now place one flattened slice of dough on the paper, cover with the sugarered currants and then cover that with the second piece of dough and press down.
Step 7 of 8
Brush both sides of the biscuit with the egg whites (you can flip the tray over onto another tray lined with baking paper).
Step 8 of 8
Bake in the oven for 25 minutes and slice before serving.
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