Makes 14
Ingredients
- 60g plain flour
- 45g wholemeal plain flour
- ¼ tsp baking powder
- 25g unsalted butter
- 15g caster sugar
- 1 medium egg
- 1 tsp vanilla extract
- 10ml milk
- 40g barberries
- 40g currants
- 30g chopped roasted hazelnuts
- 1 tsp fennel seeds
- A little extra milk and caster sugar for sprinkling
Instructions
- Put the flours, baking powder, butter and sugar into a mixing bowl and rub until it resembles fine breadcrumbs. Whisk the egg and vanilla with a fork and add to the mixture. Then add the milk a little at a time until it comes together as a soft dough (you may not need it at all).
- Shape into a square, and then wrap and chill in the fridge for 30 mins. Heat the oven to 210C (190C fan)/410F/gas mark 7.
- On a lightly floured surface roll out the dough to 20cm by 30cm. Sprinkle the barberries, currants and nuts over half the surface, fold the other half over, sprinkle over the fennel seeds and roll out so it’s once again 20cm by 30cm.
- Trim the edges, then cut into 14 fingers (remember to bake the offcuts, too).
- Transfer to a lined baking tray, brush with milk and sprinkle lightly with caster sugar. Bake for 12 to 14 minutes until nicely golden at the edges.