How to make Easter biscuits - recipe and instructions

Easter Biscuits
Easter Biscuits | Source

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.

Roll out the dough, and cut out the biscuits
Roll out the dough, and cut out the biscuits | Source

Ingredients

  • 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
Glazing the biscuits
Glazing the biscuits | Source

Cook Time

Prep time: 15 min
Cook time: 12 min
Ready in: 27 min
Yields: 24 biscuits

Instructions

  1. Preheat the oven to 200 deg C, 400 F, or gas mark 6, and prepare 2 large greased baking sheets
  2. In a large mixing bowl,cream the butter and sugar together until soft and fluffy.
  3. Separate the egg yolk from the white, and stir the yolk into the mixture. Keep the egg white for later.
  4. 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.
  5. 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.
  6. 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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