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EASTER BISCUITS

These are the classic Easter biscuits which are larger and thicker than other biscuits, they contain the Easter flavourings of spices and currants. Makes approx 16 to 18..

Ingredients:

  • 225g (8oz) plain flour
  • pinch of salt
  • 1 teaspoon cinnamon
  • 1 teaspoon mixed spice
  • 110g (4oz) butter or block margarine
  • 75g (3oz) caster sugar
  • 1 egg - beaten
  • 50g (2oz) currants
  • 25g (1oz) candied peel

Method

Heat the oven to Gas 5 / 190C /375F. Grease 2 baking trays.

Sieve together the flour, salt and spices.

Cream together the fat and sugar, beat in half the egg then mix in the flour and fruit. This will be a firm dough but if it’s a little dry add a little more egg.

Knead lightly on a floured surface and roll out not too thinly, (about 0.5cm /1/4in). Cut into 7cm /3in rounds with a fluted cutter. Put onto the baking trays and bake for approximately 15 - 20 minutes or until lightly browned.

Transfer to a wire rack and dredge with caster sugar while they are warm.

Store in an airtight container.

Posted in Recipes on Apr 01, 2012