Ingredients
- 100g butter, softened
- 2 cups flour
- 2 teaspoons baking powder
- 2/3 cup raw sugar
- zest of 1 lemon
- zest of 1 orange
- ½ cup currants
- ½ cup sultanas
- 150g sour cream
- 1 egg, beaten
- 10 glace cherries, halved
- 20g blanched almonds
Method
- Preheat oven to 200°C (180°C fan bake). Line two baking trays with baking paper.
- Place the butter, flour and baking powder in a food processor and pulse to combine.
- Add the sugar and pulse again. Place the mixture in a large bowl.
- Stir through the zests and dried fruit. Add the sour cream and mix well.
- Tip the dough onto a lightly floured board and divide it into 10 equal portions. Roll each one into a ball.
- Arrange the balls on the prepared baking trays, pressing down gently on each one and brushing them with the beaten egg.
- Decorate with cherries and almonds to make a face. Press them in gently.
- Bake for 15–20 minutes or until they rise and are golden brown.