Oops, I did it again. It’s been a quiet day. Chores all done. No work deadlines or pressure. And so… I baked.
This has really got to stop! And it will, soon enough (keep an eye out for the next post). But for now, let me share with you my mom’s recipe for a delicious tea-time treat called currant whorls. A dry, biscuity snack that’s not overly sweet. Perfect with a cuppa on a quiet afternoon…
2 C flour
1/2 t baking powder
pinch of salt
125 g butter
1/4 C water
1/3 C brown sugar and 3 t ground cinnamon, mixed together
1 egg, beaten
1. Sift the flour, baking powder and salt together into a food processor.
2. Cut in butter and process to breadcrumb consistency.
3. Add water slowly. Only add enough to form a stiff dough: you don’t want it to be a sticky dough though.
4. On a surface lightly dusted with icing sugar or flour, roll out the dough into an oblong shape about 3 mm thick all round.
5. Sprinkle dough with the cinnamon mix. Spread currants on fairly thickly.
6. Roll up the dough carefully, loosening it from the surface with a spatula and pressing the roll close together.
7. Carefully cut slices from the roll and place on a greased baking tray.
8. Brush with the beaten egg and sprinkle with white sugar.
9. Bake at 200 °C for about 20 minutes, until the whorls are golden brown.
10. Cool on tray a bit, then carefully prise off and cool completely on a rack.
It’s quite a messy recipe, especially if you spill a lot of egg on the baking trays, but the results are worth it. The only problem for me is that Ninja isn’t fond of raisins or currants or baked fruit of any kind. So I guess I’ll have to take some of these along to Bible Study tonight, before I eat them all myself. You know how it goes: a guilty pleasure shared halves the guilt 😉
I even tried to share the guilt with the ratties, making (cinnamon-free) mini star versions with a piece of leftover dough.
These crunchy treats keep well in an airtight tin. I hope you’ll try them sometime 🙂