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Squashed Fly Biscuits Recipe

Gotta love it! I’m guessing someone, some long time ago, apparently thought the currants in this shortbread cookie looked like squashed flies.

Prep Time:  1 hour | Cook Time: 15 minutes | Makes:  12 biscuits (cookies)

Squashed Fly Biscuits


  • 1/2 cup butter, softened to room temperature
  • 2/3 cup superfine sugar (caster)
  • 2 eggs, separated
  • zest of 1 lemon
  • 3 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup very warm whole milk
  • cup currants or raisins
  • 2 egg whites
  • 1 teaspoon water
  • 1/8 cup superfine sugar


  1. In a large bowl, beat the softened butter with an electric mixer*.  Beat in superfine sugar and continue beating until mixture is pale and fluffy.  Beat in the egg yolks (reserve egg whites) and add lemon zest with kitchen rasp* or zester.
  2. Sift the flour, baking powder and salt into the butter/sugar/egg mixture.  Mix together. Very slowly add very warm milk until dough forms a nice smooth ball.  (You may not need all the milk.)
  3. Wrap dough ball with clear plastic wrap and place in refrigerator for 30 minutes (or up to 24 hours.)   
  4. When dough has firmed, pat out on a clean, lightly floured surface or Silpat.  Then with rolling pin, roll out dough to a thickness of about 1/4-inch.   Sprinkle currants over top of rolled out dough and gently roll pin over dough to press currants into dough.  With a scone or biscuit cutter*, cut dough into about 12-20 rounds (depending on size of cutter) and place on parchment lined or Silpat lined baking sheet with currants facing up.  Place baking sheet in refrigerator for 10 minutes.  Preheat oven to 350 degrees F.
  5. Just before biscuits are ready to come out of refrigerator, beat together with a fork, the reserved egg whites and 1 teaspoon of water.  Brush tops of biscuits lightly with egg wash, then sprinkle tops with superfine sugar.
  6. Bake for about 15 minutes.

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Author:   Category: sweets  Tags: ,  

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