What is your favourite snack to enjoy during the Easter weekend? For Grace, our Digital Marketing Executive, it’s a traditional Easter biscuit. Straight from Mary Berry’s Baking Bible, discover this recipe to make 24 delicious Easter biscuits.
Bought Easter biscuits are usually larger than the ones made in this recipe. If you like them larger, simply follow this recipe but use a larger cutter.
You will need
100g (4 oz) softened butter
75g (3 oz) caster sugar
1 large egg, separated
200g (7 oz) plain flour
½ level teaspoon mixed spice
½ level teaspoon ground cinnamon
50g (2 oz) currants
25g (1 oz) chopped candied peel
1-2 teaspoons milk
A little caster sugar, for sprinkling
Steps to follow
1. Pre-heat the oven to 200°c/fan 180°C/Gas 6. Lightly grease three baking trays.
2. Measure the butter and sugar into a bowl and beat together until light and fluffy. Beat in the egg yolk. Sieve in the flour and spices and mix well. Add the currants and chopped candied peel and enough milk to create a fairly soft dough.
3. Knead the mixture lightly on a lightly floured work surface and roll out to a thickness of 5mm (¼ inch). Cut into arounds using a 6cm (2½ inch) fluted cutter. Place on the prepared baking trays.
4. Bake in the pre-headed oven for 8-10 minutes. Meanwhile, lightly beat the egg white. Remove the biscuits from the oven, brush them with the beaten egg white, sprinkle with a little caster sugar and return to the oven for a further 4-5 minutes or until pale golden brown. Lift on to a wire rack to cool. Store in an airtight container.
If bought or homemade biscuits have gone a little soft, place them on a baking tray and crisp them in a moderate oven for a few minutes.