This is my first recipe posting on here - I've only had my Thermomix 3 weeks and it's a converted recipe, so please excuse any silly instructions/mistakes - I'm sure you seasoned Thermomixers will soon be along to tell me how the recipe can be improved for the future!
These biscuits are an old family favourite. They are not the prettiest biscuits you'll ever see, but they are MIGHTY tasty - soft, chewy, buttery, and rather moreish. You need to watch them like a hawk once in the oven, as they go from "just right" to "too brown" in a matter of seconds. Don't worry if they do go overbrown though - they will look ugly but still taste good!!Butter Currant Crisp BiscuitsNB: The recipe calls for currants, but I actually prefer to use raisins, as I find the currants can go a bit hard in the oven if you aren't careful!100g unsalted butter (let soften out of the fridge for a few minutes before making)
150g caster sugar
150g self-raising flour
100g currants (or raisins!)
100g desiccated coconut
Makes about 24
Pre-heat oven to 180 degrees C. If you need to make your caster sugar in the Thermomix, do this first and leave it in the thermomix bowl.
1. Add sugar and butter to bowl (Keep the butter in largish lumps)
2. Fit Butterfly. Mix for about 1 minute at speed 3. Remove Butterfly and scrape down sides of bowl.
3. Add flour and coconut. Mix Speed 3 for about 1 minute or until until combined. Add currants (or raisins). Mix
Speed 3 for about 30 seconds or until combined.
4. Using your hands form the mixture into walnut sized balls and place well apart on a baking tray lined with baking parchment. Flatten each ball slightly with a fork. You may need to cook in 2 batches depending on the size of your oven.
5. Place into hot oven for approximately 7 minutes until light brown - watch them closely from about the 5 minute mark to avoid them getting overcooked
6. Remove from oven and allow to sit for at least 5 minutes to firm up, before transferring to a wire rack to completely cool.
7. Enjoy!
