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Squashed fly biscuits

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Origin of dish:  UK
Suitable for children
Type of cooking:  Oven
Preparation time: 20 minutes
Cooking time: 20 minutes
Ingredients (serves 20):


1. Blend the flour and butter in a processor until it starts to resemble breadcrumbs. Add the caster sugar and milk, and continue to mix until it turns into a smooth dough. Wrap in clingfilm and leave to chill for about 30 minutes.

2. Pre-heat the oven (200C, gas 6) and grease a large baking tray. Roll the dough out on a floured surface to about 30cm square and cut in half. Sprinkle one half with 2 tbs of cinnamon sugar and the currants.

3. Lay the second piece of dough on top to create a sandwich with the currants and sugar in the middle.

4. Roll the dough again to flatten it out (about 5mm) – it doesn’t matter if the currants poke through. Carefully place the piece of dough onto the baking sheet and trim any uneven edges. Score into small rectangular shapes with a knife. Brush with beaten egg and a sprinkle with a little cinnamon sugar.

5. Bake for 15-20 minutes until they turn a golden brown. When cool, break into biscuits and serve with a strong cup of tea.

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