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Spiced Easter biscuits
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Sometimes you just want a simple, buttery biscuit, something that's going to hit the spot with a cup of tea - well, here it is. No fuss, no fancy icing or trickery - just good, honest dunkers.
Makes: 50
225g unsalted butter, softened
175g golden caster sugar, plus 3 tbsp for sprinkling
1⁄2 lemon, zest
1 large egg
1 egg yolk
350g plain flour, plus extra to roll
1⁄2 tsp baking powder
11⁄2 tsp mixed spice
1⁄2 tsp ground cinnamon
good pinch of ground cloves
50g ground almonds
50g chopped mixed peel
100g currants
1. Use electric beaters to cream together the butter and 175g golden caster sugar for 3-4 minutes, until pale and fluffy. Beat in the lemon zest, egg and egg yolk. Sift in the flour, baking powder, spices and a good pinch of salt, then add the remaining ingredients. Mix until it forms a smooth ball. Flateen into a disc, wrap in cling film and chill for 2 hours, until firm.
2. Preheat oven to 180°C, gas mark 4. On a lightly floured work surface, roll out 1⁄2 the dough to 0.3cm thick. Using a 7cm cutter, stamp out biscuits from the dough and arrange on parchment-lined baking sheets. Repeat with the remaining dough.
3. Sprinkle the biscuits with 3 tbsp sugar and bake, a tray at a time, in the middle of the oven for 10-12 minutes until crisp. Cool slightly on the baking sheets, then transfer to wire rack to cool completely.
Typical values per serving:
Energy |
407Kj 97Kcal |
---|---|
Fat | 4.7g |
Saturated Fat | 2.6g |
Carbohydrate | 12.5g |
Sugars | 7g |
Protein | 1.2g |
Salt | 0.1g |
Fibre | 0.4g |
This recipe was first published in February 2016.
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