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?
Make an Easter Parade of Baking
What's going to make you a happy bunny?
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