A classic British biscuit (cookie) made with currants sandwiched between not-too-sweet crunchy biscuit! Perfect with a cup of tea.
220g/8oz/1½ cups self-raising flour
50g/1.75oz/¼ cup vegan butter (aka baking margerine)
70g/2.5oz/⅓ cup caster sugar
¼ tsp ground mixed spice (optional)
60ml/¼ cup plant milk e.g. almond, soy, etc
120g/4oz/1 scant cup currants