Hello everyone! I hope you’re all well, even though I am away for 2 weeks in Lanzarote, I thought I would use the time wisely and do a bit of blogging while usual busy life is at a standstill. Dedication – I even brought the Baking Bible with me in my hand luggage!
It seems absurd to be making Easter Biscuits around this time of year, but they still had to be done. The biscuits went down an absolute storm at home, and were gone instantly. For me, I like a biscuit with a bit more of a colouring to them instead of one that is pale – because of this, they were lovely and crispy; I know we say about a soggy bottom for pastry, but no one really likes a biscuit that doesn’t snap or crunch when it is supposed to.
- 100g softened butter
- 75g caster sugar
- 1 large egg, separated
- 200g plain flour
- 1/2 tsp mixed spice
- 1/2 tsp ground cinnamon
- 50g currants
- 25g chopped candied peel
- 1-2 tbsp mi;l
- A little caster sugar, for sprinkling
- Preheat the oven to 200C/fan 180C/gas mark 6. Lightly grease 3 baking trays (or line with baking parchment for ease).
- Add the butter and sugar to a bowl and beat together until light and fluffy. Beat in the egg yolk, then sieve in the flour and spices, mixing well. Add the currants and chopped peel and enough peel to make a fairly soft dough – don’t be tempted to add flour.
- On a lightly floured surface, knead the dough lightly and roll out to a thickness of 5mm. Cut into rounds using a 6cm fluted cutter. Place on the baking trays.
- Bake in the oven for 8-10 mins. Meanwhile, lightly beat the egg white. Remove the biscuits from the oven, brush them with the egg white, sprinkle with a little sugar and return to the oven for a further 4-5 mins. Lift onto a wire rack and allow to cool. Store in an airtight container.