Put the flour into a mixing bowl, add the xanthan gum and stir to mix the flours together well.
Sieve this into another mixing bowl to aerate the flour blend.
Put the butter and 50g of sugar into the empty bowl and beat together until light and fluffy.
Separate the egg and save the white for later.
Put the yolk into the mixing bowl, add the grated lemon rind and juice and beat well.
Add the prepared flour to the bowl and stir to combine.
Mix in the currants.
Cover and chill the dough for 30 minutes.
Pre-heat the oven.
Dust your work surface and rolling pin with flour.
Put the dough in the middle and roll it out to the thickness of two-pound coins.
Press a 5cm/2” cookie cutter or cup through the dough to make circles then gently lift them onto the prepared baking tray.
Gather together the offcuts and re-roll to make further biscuits.
Brush the biscuits with the reserved egg white.
Sprinkle the two teaspoons of sugar over the biscuits.
Bake for 15 – 18 minutes until golden.
Transfer cooked biscuits to a wire rack to cool.
When cold store the biscuits a tin.
Large baking tray, mixing bowl, rolling pin, 5cm/2” round cookie cutter, biscuit tin and parchment paper
180°C, Fan 160°C, 350°F, Gas 4
15 - 18 minutes
Love Love these biscuits! I used raisins instead of currents as that is what I had in the cupboard. Really tasty biscuits! I won't be making these just for Easter.
06 Apr 2019
Just been diagnosed Gluten/Egg white and Barley intolerant and made these scrummy Gluten and Egg free biscuits for the first time. I changed the currants for sultanas as there was Lemon in the recipe and they are delicious, I wouldn't have believed such nice biscuits could be made without traditional flour and eggs. Can't wait to get used to baking again in 2018 ! Thank you.