I have to credit this recipe to my mum. She used to make these biscuits every single year, and they were legendary. Then, when I moved out, I took the recipe with me. When I first met Tim, he couldn't believe they had to be restricted to Easter time, but they are now starting to become legendary in our home.
Oil of Cassia is a traditional ingredient in Easter Biscuits, which apparantly come from the West Country, where I'm from. It's really difficult to get hold of, mine is from The County Stores in Taunton, but apparantly you can also try chemists or the internet.
So, with all credit going to my mum, here is the recipe. Apologies for the metric measurements!
6oz Castor Sugar
10 drops of Oil of Cassia
10oz Self Raising Flour
2 oz Custard Powder
Preheat oven to 180C and line at least two baking trays with baking parchment.
Cream together the butter and sugar with the Oil of Cassia. Work in the egg, then fold in the sieved flour and custard powder. The mixture will become very stiff and you may need to bring it together with your hands.
Add the currants and knead together.
Roll out to 5mm thick. Using a round cutter, cut out 8cm rounds.
Bake in oven for about 8-10 minutes - you barely want them to colour, so keep an eye on them!
Sprinkle with more caster sugar when you take them out of the oven. Leave for 3-5 minutes for them to firm up, then transfer to a wire rack.
You will probably get about 25 biscuits from this mixture.