The Best Traditional Easter Biscuits (Cookies)
Traditional Easter biscuits that can be eaten anytime of the year.
Equipment
Ingredients
- 100 g Butter (softened)
- 75 g Caster Sugar (PLUS EXTRA FOR SPRINKLING)
- 1 Egg (Separated)
- 200 g Plain Flour
- ½ tsp Mixed Spice
- ½ tsp Ground Cinnamon
- 50 g Currants
- 2 Zest of lemon
- 1 tbsp Milk
Instructions
- Pre-heat the oven to 180°c fan/200°c/400°f/Gas 6 and grease 3 baking trays
- Measure the butter and sugar into a bowl and cream together until light and fluffy. Beat in the egg yolk. Add the flour and spices and mix well. Add the currants and lemon zest and enough milk for a soft dough. Knead the mixture lightly and roll out onto a floured surface to a thickness of 5mm. Cut into rounds and place on the baking trays.
- Bake in the oven for about 10 minutes. Remove from the oven and brush the biscuits with egg whites and sprinkle with sugar. Pop back into the oven for another 5 minutes until golden brown. Lift onto a wire rack to cool. Store in an airtight container.
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Calories: 84kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 16mgSodium: 31mgPotassium: 43mgFiber: 1gSugar: 5gVitamin A: 119IUVitamin C: 5mgCalcium: 9mgIron: 1mg
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