We love these crisp little Easter biscuits so much that we’ve made them once a week since the Easter season began. They are simple and humble; not too sweet but greatly enhanced by the (very British) addition of dried currants and candied citrus peel. They’ve made a nice little Sunday treat, both at home and while visiting with family and friends.
They are traditionally cut into fluted rounds, but fluted hearts was the closet shape in our cookie cutter inventory. I think they are rather sweet as hearts!
Easter Biscuits
- 100 g (1/2 c.) softened butter
- 75 g (1/3 c.) caster sugar
- 1 large egg, separated
- 200 g (1 c.) all-purpose flour
- 1/2 teaspoon mixed spice
- 1/2 teaspoon cinnamon
- 50 g (1/3 c.) currants
- 25 g (3/8 c.) chopped candied peel
- 1-2 Tablespoons milk
- a little caster sugar, for sprinkling
- Preheat the oven to 200 degrees C/ 400 degrees F. Grease or line 3 baking trays.
- Beat the butter and sugar together until light and fluffy. Beat in the egg yolk. Sift the flour spices over the dough, and mix well. Lastly, stir in the currants and peel, and just enough milk to make a fairly soft dough.
- Knead the mixture lightly on a lightly floured work surface, then roll to a thickness of 1/4 inch. Cut into rounds with a fluted cutter. Place on the prepared baking trays.
- Bake for 8-10 minutes, until just starting to turn golden. Meanwhile, lightly beat the egg white. remove the biscuits from the oven, brush with egg white and sprinkle with a little caster sugar, then return them to the oven. Bake another 4-5 minutes, or until lightly golden.
- Let cool completely on a wire rack, then store in an airtight container. (If they become soft, bake a few minutes in a moderate oven until they crisp up again.)
In Due Season 