Easter Biscuits
A classic old English recipe which takes it name from when they were traditionally baked. Delicious to enjoy at any time of the year.
Servings: 18
Equipment
- 7cm (3in) round cookie/biscuit cutter
Ingredients
- 75 g (3oz) butter
- 75 g (3oz) golden caster sugar
- 1 medium egg separated
- ¼ teaspoon ground cinnamon
- 50 g (2oz) currants
- 15 g (½oz) mixed peel
- 175 g (6oz) plain flour (all purpose)
- about 3 tablespoon milk
- golden granulated sugar to sprinkle
Instructions
- Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4.
- Beat 75g (3oz) softened butter with 75g (3oz) caster sugar together until light and fluffy, then beat in 1 egg yolk.
- Add ¼tsp cinnamon, 50g (2oz) currants and 15g (½oz) mixed peel and mix to combine, then beat in most of the 3 tablespoons of milk.
- Add 175g (6oz) plain flour and mix to a stiff dough, adding the remaining milk if required. Roll out the dough to 6mm (¼in) thick then use a 7cm (3in) round cookie cutter cut out biscuits and transfer to a baking sheet. Gather up the trimmings, roll and repeat.
- Lightly beat the egg white and brush the surface of the biscuits with the egg white, then sprinkle with a little granulated sugar.
- Bake for 15 – 18 minutes until pale golden.
Video
Notes
These biscuits store well in an airtight container for up to 2 weeks.
Freeze for up to 3 months.