Eating - Classic Easter Biscuit Recipe

Posted on 05 April, 2015 by Collett and Holder | 0 comments

We made these yesterday so I thought I'd share the recipe, as they are lovely with a cup of tea over Easter. To be honest we had tried to buy them but it's been like a mission every Easter for years to find these classic biscuits ( I am a secret biscuit monster), so we found a recipe and got on with it ourselves. So here it is, though I will say add a bit more spice than below if you're a fan of it like me.

This recipe makes 12, so I say double it and enjoy!

200g Plain Flour
Pinch salt
1 tsp mixed spice
75g caster sugar
100g butter
1 medium egg, separated
50g currants
2 Tbsp warm milk
Pinch saffron (optional, mixed with milk) - we didn't bother as we didn't have any!
Caster sugar, to dredge

Preheat oven to fan 180°C, conventional 200°C, gas 6.
Grease two baking trays.
Sift the flour, salt and spice into a small bowl and set aside.
Using an electric whisk, cream sugar and butter together until light and fluffy. Beat in the egg yolk.
Fold in the flour, salt and spice, currants, milk and saffron if adding, to form a fairly soft dough.
Knead lightly on a floured surface and roll out thinly.
Using a 7.5cm fluted round cutter, cut into rounds re-rolling where necessary.
Place onto baking trays and bake for 8 minutes.
Remove from the oven, brush with remaining egg white, sprinkle over sugar and bake for a further 3 minutes until golden brown.
Cool on a wire rack.



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