Easter Biscuits
Hello Readers,
Today I'm sharing with you one of my favourite recipes for any time of the year, never mind Easter.
These are very buttery biscuits which are easily made and are very adaptable. They can be made with or without spices, you could also use chocolate chips or other types of dried fruits. It all depends on what you prefer.
I like to split the dough up and flavour it all differently as to whoever I am baking it for I then 'label' them using different cookie cutters.
Another great idea is to bag these up and give them as an alternative Easter gift to chocolate (let's be honest everyone gets too much anyway) or to serve them with afternoon tea, they're so irresistible they'll be gone in no time.
To make these chocolate orange flavoured swap the lemon zest for orange zest, swap milk for orange juice and dip the cooked biscuits in melted dark chocolate, you could even add a bit of cocoa instead of flour if you want.
Although you can buy these in a shop they are generally huge and therefore chewy and not crispy, more like a cookie than a biscuit, these annoy me so I recommend so please make your own.
The Food Kid
Ingredients:
100g softened butter
75g caster sugar
1 large egg, separated
200g plain flour
1/2 tsp mixed spice
1/2 tsp ground cinnamon
75g currants
Zest of 1 lemon
1-2 tbsp milk
Caster sugar, for sprinkling
Method:
Preheat the oven to 200C/180fan/gas 6 then lightly grease 3 baking trays.
Cream together the butter and sugar, add the egg yolk and mix. Sieve in the flour and spices, add the lemon zest and currants, mix to form a soft dough (add the milk to do this if necessary).
Roll out the mix to a 1/2 cm thickness on a lightly floured surface. Cut with a 7cm fluted cutter (or other of your choice) and place on the baking trays.
Bake for 8-10 minutes then remove them from the oven, brush with the lightly beaten egg white, sprinkle with caster sugar and return to the oven for another 5 minutes until golden and crisp.
