Makes about 30
A rich, sweet shortcrust pastry, using about 250g flour.
200g raisins and currants
zest of a lemon
2 tablespoons orange juice ( I didn't have any so I used sherry)
pinch of nutmeg
Make pastry and refrigerate.
Put the raisins and currants into a bowl, add juice, zest and nutmeg. Stir through and leave for about 2 hours.
Roll pastry out into a rectangle. Spread the fruit mixture over one half of the dough. Fold the other half of the dough over the top to completely encase the fruit.
Press down to press the fruit into the dough.
Cut the dough into even rectangles about 7cm x 4cm. I just put mine into a slice tin as I was having so much trouble rolling the pastry.
Chill the biscuits for 20 minutes, while the oven heats to 180*.
Bake about 12 minutes.
This recipe is based very loosely on one I saw in a Great British Bake off book.
You may like to increase the dried fruit in these.