Recipe

English Easter Biscuits Recipe Recipe

Add Step-by-Step Photos	Vivian / All my dishes 1 year ago 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 biscu... More Prep:10m Cook:15m Servings:30	Vivian
	spicybiscuits

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Ingredients

100 g (4 oz) butter

75 g (3 oz) caster sugar

1 egg, separated

200 g (7 oz) plain flour

pinch of salt

2.5 ml (1/2 tsp) ground mixed spice

2.5 ml (1/2 tsp) ground cinnamon

50 g (2 oz) currants

15 ml (1 tbsp) chopped mixed peel

15 - 30 ml (1 - 2 tbsp) brandy or milk ( I use brandy, I put in the biscuits also :-)

caster sugar for sprinkling

Directions

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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Comments

dancegypsy67 1 year ago said:
Ooooo this would be good reason to try making my own candied peel!

krumkake 1 year ago said:
Those look - and sound - absolutley delicious, and I agree, they shouldn't be confined to one time a year...another "must try"!

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