Lemon Currant Biscuits

Chelsea Lemon current biscuits
Treat yourself with these yummy currant filled cookies

Try out these divine biscuits with stirred in currants. A perfect companion with a cup of coffee or tea

Recipe Author:

Chelsea Sugar


  • 175g butter
  • ½ cup Chelsea Caster Sugar
  • Grated rind of 1 lemon
  • 2 egg yolks
  • 1 3/4 cups flour
  • ½ cup currants
  • A little egg white, lightly beaten for glaze
  • Extra Chelsea Caster Sugar to decorate
View Method Lemon Currant Biscuits


  1. Preheat oven to 180ºC.
  2. Cream the butter, sugar and lemon rind until light & fluffy. Work in the egg yolk, then stir in the flour and currants. Knead lightly until smooth. Leave the mixture in the fridge or a cool place for about 1 hour.
  3. Roll out the dough on a lightly floured surface to 3mm thick. Cut into rounds with a fluted 7.5cm cookie cutter. Brush with a little egg white, dredge with Caster Sugar, lift onto a baking paper lined tray & bake for 12–15 minutes or until just golden brown.
  4. Lift onto a wire rack & leave to cool. Store in an airtight container.
View Ingredients Lemon Currant Biscuits
View Method Lemon Currant Biscuits
Sorry, no reviews yet. Be the first!