How to make Easter biscuits - recipe and instructions
Easter biscuits are quick and easy to make, and a delicious traditional seasonal treat. They can be eaten straight from the oven or stored in an airtight container for a few days.
They could make a great home-made Easter present too, wrapped in some clear plastic with a ribbon tied around, for a change from the traditional chocolate Easter eggs.
This simple recipe guides you through making Easter biscuits step-by-step.
- 8 oz (200 g) butter, at room temperature
- 6 oz (150 g) caster sugar
- 1 egg, large
- 14 oz (400 g) plain white flour
- 4 oz (100 g) currants
- pinch salt
- 2 teaspoons (10 ml) mixed spice
- 4 tablespoons milk
- Preheat the oven to 200 deg C, 400 F, or gas mark 6, and prepare 2 large greased baking sheets
- In a large mixing bowl,cream the butter and sugar together until soft and fluffy.
- Separate the egg yolk from the white, and stir the yolk into the mixture. Keep the egg white for later.
- Fold in the flour, currants, spice and salt and mix all together. Add up to 4 tablespoons milk to bind the mixture together and to form a firm but soft dough.
- Place the dough onto a lightly floured surface, and roll out to about 1/4 inch thick (1/2 cm). Cut out circles with a large fluted pastry/cookie cutter. This mixture should make around 24 biscuits.
- Bake for 8 minutes, then remove from the oven and, using a pastry brush, glaze each one with the leftover egg white, and sprinkle with a little caster sugar. Put back in the oven and cook for a further 3 minutes until golden brown. Take out and cool on a wire cooling rack.
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