Easter Biscuits RecipeOrigin: English Period: Traditional |
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These are classic West Country spiced and fruited biscuit that were traditionally served and eaten around Easter. But they're far too good to be restricted to such a short time period and deserve to be more widely known. Ingredients
100g butter 
Easter Biscuits Preparation:Method:Cream together the sugar and butter until light and fluffy then add the egg yolk and beat in to combine. Sift-in the flour, salt and spices and mix thoroughly to combine. Add the fruit and peel and enough brandy (or milk) to bring the mixture together as a fairly soft dough (but not sticky). Turn the dough onto a lightly-floured surface and knead lightly before rolling out until about 5mm thick. Cut into 6cm rounds using a fluted pastry cutter and transfer these to well-greased baking sheets. Place in an oven pre-heated to 200°C and bake for about 10 minutes. Remove from the oven, brush with the lightly-beaten egg white then sprinkle the caster sugar over the top. Return the biscuits to the oven and bake for about 5 minutes longer (or until the tops are a golden brown). Allow to cool for 10 minutes on the baking tray then transfer to a wire rack to cool completely. Store in an air-tight jar. |
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