Easter biscuits - recipe
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Prepare
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Serves
16 -
Cook
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Skill
Easy
Ingredients
- 100 g Butter (unsalted)
- 100 g Unrefined golden caster sugar
- 1 Egg(s) (free range) medium, beaten
- 200 g Plain white flour
- ½ tsp Mixed spice
- ¼ tsp Cinnamon
- 50 g Currants plus extra for decorating
- 2 tbsp Mixed peel plus extra for decorating
- 1 Egg white(s) (free range) lightly beaten
- Unrefined demerara sugar for decorating
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1
Preheat the oven to 200°C (fan 180°C, gas mark 6).
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2
In a bowl, cream the butter and sugar together with an electric whisk, or a wooden spoon.
For this step you'll need:
- 100g Butter (unsalted)
- 100g Unrefined golden caster sugar
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3
Beat in the egg followed by the remaining ingredients apart from the egg white and Demerara sugar, to make a fairly soft dough.
For this step you'll need:
- 1 Egg(s) (free range) medium, beaten
- 200g Plain white flour
- ½tsp Mixed spice
- ¼tsp Cinnamon
- 50g Currants plus extra for decorating
- 2 tbsp Mixed peel plus extra for decorating
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4
Turn the dough on to a floured surface, knead lightly until just smooth, then roll out on a lightly floured work surface to about 5mm thick.
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5
Using Easter shaped cutters, such as egg shapes, bunnies or chicks, cut the dough out into shapes. Re-roll and repeat until all the dough is used up. Brush each biscuit with egg white and using the extra currants, mixed peel and demerara sugar decorate the biscuits.
For this step you'll need:
- 1 Egg white(s) (free range) lightly beaten
- Unrefined demerara sugar for decorating
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6
Transfer the shapes to two lined baking trays and bake for 10-12 minutes until golden. Transfer to a wire rack to cool.