English Easter Biscuits Recipe
From vivian 18 years ago
- 15 minutes to make
- Serves 30
These spicy, fruited biscuits were originally baked and eaten around Easter, but are too good to be restricted to such a short period. They keep well in an airtight tin. The serrated edges and crisply toasted sprinkled sugar make these pretty biscuits a treat for any occasion. Read more I think that they would make a nice Christmas biscuit. See less
Ingredients
- 100 g (4 oz) butter shopping list
- 75 g (3 oz) caster sugar shopping list
- 1 egg, separated shopping list
- 200 g (7 oz) plain flour shopping list
- pinch of salt shopping list
- 2.5 ml (1/2 tsp) ground mixed spice shopping list
- 2.5 ml (1/2 tsp) ground cinnamon shopping list
- 50 g (2 oz) currants shopping list
- 15 ml (1 tbsp) chopped mixed peel shopping list
- 15 - 30 ml (1 - 2 tbsp) brandy or milk ( I use brandy, I put in the biscuits also :-) shopping list
- caster sugar for sprinkling shopping list
How to make it
- Cream the butter and sugar together until pale and fluffy, then beat in the egg yolk. Sift in the flour, salt and spices and mix well. Add the fruit and peel and enough brandy or milk to give a fairly soft dough.
- Knead lightly on a lightly floured surface and roll out until about 0.5 cm (1/4 inch) thick. Cut into 6 cm (2 inch) rounds using a fluted cutter. Place on to greased baking sheets and bake at 200°C (400°F) mark 6 for 10 minutes.
- Remove from the oven, brush with the lightly beaten egg white, sprinkle with a little caster sugar and return to the oven to bake for about. 5 minutes longer, until the tops are golden brown. Transfer to a wire rack to cool. Store in an airtight container.
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