Thursday, 29 March 2018

Easter Biscuits make happy bunnies

Easter Biscuits
I always love these simple Easter Biscuits. Grandma usually made a traditional version, rather like Georgian Shrewsbury Biscuits. Sometimes she would make a plain iced version. She would never use artificial colouring but natural flavourings such as lemon or orange juice.
Easter Biscuits
8 oz /225g butter
4 oz/110g caster sugar
12 oz / 340g plain flour
1 tsp cinnamon
1 tsp mixed spice
1 lemon zest grated
2 eggs (beaten)
2oz /50g currants

Pre heat the oven to 375F, Mark 5, 190C.  Cream the butter and sugar. Mix the cinnamon, mixed spice and lemon zest into the flour. Then mix the flour and egg alternately to the creamed mixture. Divide the dough into 2.
For traditional biscuits
Add the currants to half the mixture and knead lightly.  Roll out the dough ¼ inch/5mm thick and cut into Easter shapes (e.g. bunnies, chicks and eggs) place on trays lined with baking paper. Bake in the oven to a golden colour for about 12-15 minutes.  
For iced biscuits
Omit the currants. Roll out and bake in the same way as the traditional biscuits. To make the icing mix 6oz/175g icing sugar with 1-2 tsp lemon juice, adding it gradually until you have a smooth mixture. Either pipe or simply spread the icing on the biscuits once they are cool.
 Wrap them up as an Easter gift. 
How long will they last in the tin?  

What's going to make you a happy bunny? 

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