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    Spiced Easter biscuits

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    Spiced Easter biscuits

    Traditionally baked at Eastertime, these buttery biscuits are lightly spiced and studded with currants. 

    • Vegetarian
    • Preparation time: 30 minutes
    • Cooking time: 15 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 18 - 24


    100g unsalted butter, softened
    75g golden caster sugar, plus extra for sprinkling
    1 unwaxed lemon, zest
    1 egg yolk
    200g plain flour, plus extra for dusting
    ¾ tsp mixed spice
    ¾ tsp ground cinnamon
    75g currants
    1-2 tbsp milk


    1. Preheat the oven to 180ºC, gas  mark 4. Line 2 large baking trays with baking parchment. Using a wooden spoon, beat together the butter, sugar and lemon zest until light and fluffy. Stir in the egg yolk followed by the flour, spices, currants, a pinch of salt and enough milk to form a dough. Knead briefly to bring together, then lightly flour the work surface and roll out to about 0.5cm thick. Cut out the biscuits using the template on page 107 or with a 6cm circular cutter. Re-roll the trimmings to cut out more biscuits.

    2. Put the biscuits on the lined trays and sprinkle with a little caster sugar. Bake for 12-15 minutes, until pale golden. Carefully transfer to a wire rack to cool. Store in an airtight container for up to 3 days.

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