Ingredients
- 125 grams butter
- 55 grams caster sugar
- 180 grams plain flour
- 60 grams seedless raisins
- Zest of 3 small clementines
- 1 tablespoon golden granulates sugar
- ½ teaspoon ground cinnamon
Instructions
- First, preheat oven to 190 degrees
- Beat together the butter and caster sugar in a bowl before stirring through the raisins
- Sift the flour into the mixture and stir through the clementine zest
- Use your hands to form the mix into a dough, but work fairly quickly in order to stop the dough getting too warm
- Tip the dough out onto a floured surface and roll to roughly 1cm thick. Use a cutter to cut out the biscuits and place them onto a plate. Refrigerate for 10-15 minutes
- Place the biscuits on a well-greased baking tray and bake for 15-20 minutes on the middle shelf
- Whilst the biscuits cook, mix together the cinnamon and golden granulated sugar in a bowl. Once the biscuits are out of the oven, sprinkle the sugar over them whilst they are still warm
- Allow the biscuits to cool