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Spiced Easter biscuits
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Traditionally baked at Eastertime, these buttery biscuits are lightly spiced and studded with currants.
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
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.
Typical values per serving:
Per biscuit (making 18)
This recipe was first published in Thu Apr 01 14:07:11 BST 2021.