Black Currant Biscuits (Cookies)

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I have to admit that I have been a bit obsessed with English teas this past year. Here's a biscuit (cookie) my daughters and I love to serve with a hot pot of tea. 

1 1/2 cups flour
1/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons butter
3 tablespoons milk
1 egg, beaten
3/4 cups dried black currants (not raisins)

Preheat oven to 350 degrees. In a medium mixing bowl, whisk together flour, sugar, baking powder and salt. Add pieces of butter to bowl, and rub into flour with fingers, until mixture resembles fine breadcrumbs. In a glass measuring cup, whisk together milk and egg. Reserve 2 tablespoons of milk mixture to use as egg wash for the top of the biscuits later. Add remaining milk mixture to flour, mixing in to make a dough. 

Tear off a piece of parchment paper (12x15") and lightly flour. Roll dough into a 12x10" rectangle. Sprinkle black currants evenly over one half of the dough. Place the other half of the dough onto the top of the dried fruit. With a lightly floured rolling pin, roll out the dough to a 15x8" rectangle. It will resemble the thickness of a pie crust. Placed the dough that is on the parchment paper, onto a large baking sheet. Using a fork or pie docker, poke holes in the dough. Using a pasta wheel cut the dough in half the long way and then into 1" strips to form biscuits. Do not separate. Spread dough with egg wash. Bake biscuits 20-25 minutes, until golden brown. Cook on wire racks and break apart. Makes 30 biscuit cookies. Serve with your favorite cuppa tea.
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