Having never seen a parrot eat a cracker, Cake Girl isn’t sure whether it’s the savoury or Christmas variety that is preferred by feathered clever clogs - or perhaps it is the lesser known fruity version like these Currant Crackers. Cake Girl was hunting for a beloved Mulligitawny Soup recipe, which resulted in major excavation of a large box of recipes that have successfully evaded any attempt at logical filing.
It was a trip down memory lane with the rediscovery of recipes for microwaved cakes (thankfully no longer considered an acceptable form of baking), fried icecream and cinnamon oysters. The soup recipe wasn’t amongst these treasures but a recipe for Currant Crackers caught Cake Girl’s eye.
Adding to the intrigue of their unusual name and square shape was the absence of sugar other than what gets sprinkled on top prior to baking. As a result, these aren’t particularly sweet biscuits but the fruity currants fend off any hint of savouriness.
Recipe: Sift 1.5 cups flour with 1 tsp baking powder and pinch of salt. Rub in 100g cold butter then stir in 1/4 cup milk and 3/4 cup currants. Knead to make a dough then roll out to 6-8mm thick. Cut into squares (about 16) then brush with milk and sprinkle with sugar. Bake at 180 degrees C for 15 mins or until golden (Cake Girl found they needed a good 20 mins).