Easter biscuits
These delicious little biscuits make a great alternative to chocolate at Easter time.
Brought to you by: Doves Farm
As farmers and millers since 1978, we care about how our grains are grown. We believe in growing grains slowly and tenderly and how we make our flour really matters to us – the ingredients, the flavour, the provenance and the effect on our planet. But for us it’s also essential to choose the right grain for the job. So, whether you’re making bread, cakes or scones, we’ve considered everything from the grain we select to the way it's milled, all to give you the best results in your baking. We offer everything you need for home baking under one roof, from organic and heritage flour to baking essentials. Discover delicious, wholesome flour from a wide variety of distinctive grains to experiment and have fun with in your own kitchen.
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Servings
10 portions
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Serves
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Ingredients
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Method
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Step 1
Line a baking tray with parchment and pre-heat the oven 200°C/Fan 180°C/400°F/Gas mark 6.
Step 2
Put the butter and sugar into a mixing bowl and beat together until light and fluffy.
Step 3
Add the egg yolk, grated lemon rind and juice and beat well.
Step 4
Sieve the flour and mixed spice into the bowl and stir to combine. Stir in the currants.
Step 5
Roll out the dough on a floured surface to the thickness of two pound coins.
Step 6
Press a pastry cutter or cup through the dough to make 75mm/3”circles then gently lift them onto the prepared baking tray.
Step 7
Gather together the off cuts and re-roll to make further biscuits. Bake for 10-12 minutes.
Step 8
Remove the baking tray from the oven and brush the biscuits with egg white.
Step 9
Sprinkle caster sugar over the biscuits then return them to the oven for a further 2 minutes.
