Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson
These little beauties are very special to me as the recipe is my grandmother’s, or Mumma to me. I have converted it to metric measurements and filled in some of the blanks my grandmother would have expected any home baker to know. I’ve also added a sneaky bit of lemon zest.
Ahead of her time in many ways, the only sugar in these biccies is a little sprinkling on top. Don’t ask me why they are called Laughing Jennies! I am thankful the recipe has not been lost even if the story behind their name has.
100g butter, cold
1½ cups flour
1 tsp baking powder
½ cup currants
zest of a lemon
½ cup milk
Rub the butter into the flour, baking powder and salt. I often cheat and place them in the whizz, pulsing until you have fine breadcrumb consistency.
Add the lemon zest, currants and milk and mix until you form a stiff dough.
Roll out onto a floured bench, cut to shape and place on a lined baking tray. Brush with milk then sprinkle with sugar. Bake at 180°C for 12‒15 minutes or until just turning golden.