These tasty biscuits are a great alternative to chocolate at Easter and easy to make with the children.
200g/8oz softened butter
150g/6oz caster sugar
2 egg yolks
400g/14oz plain flour
1 level tsp mixed spice
1 level tsp ground cinnamon
1 Lemon zest (optional, but I like it)
2-4 tbsp milk (if required)
a little caster sugar, for sprinkling
- Preheat the oven to 180C/350F/Gas 4.
- Lightly grease two baking trays lined with baking parchment.
- Cream together the butter and sugar until light and fluffy.
- Add the lemon zest (optional) and beat in the egg yolk.
- Sieve in the flour, spices and currants and add milk (if necessary) to give a fairly stiff dough.
- Roll out dough on a floured surface until 5mm/¼” thick.
- Cut into rounds using a circular cutter (or shapes if you prefer).
- Place on the prepared baking trays.
- Gather together the off cuts and re roll to make further biscuits.
- Bake in a pre-heated oven for 10/12 minutes or until golden brown. My oven’s quite fierce, they all vary.
- Sprinkle with extra caster sugar when still hot, then transfer to a wire tray to cool.
- Or wait until cooled and decorate with icing.
If you don’t like currants, then just leave them out – you still get a delicious biscuit which could be decorated with icing instead.
I always think these make nice presents at Easter; you can package them up in cellophane, tie with a ribbon and decorate with Easter chicks or flowers.
Happy Easter! x