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Recipes
Easter biscuits
recipe
By
Mitzie Wilson & Debbie Major
Serving instructions
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Makes about 20 biscuits
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Takes 25 minutes to make, 15-18 minutes to bake, plus cooling
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Rating
Unexpected guests? Want to keep the kids occupied? Make these simple, lemony Easter biscuits from what's in your store cupboard.
Ingredients
- 150g butter, softened
- 125g caster sugar, plus extra for sprinkling
- Finely grated zest of 1 lemon
- 2 medium egg yolks
- 250g plain flour, plus extra for dusting
- 1/2 tsp mixed spice
- 40g currants
- 10g chopped mixed citrus peel
Method
- 1. Preheat the oven to 180°C/fan160°C/gas 4. In a large bowl, beat the butter, sugar and lemon zest until creamy. Beat in the egg yolks until smooth, then beat in the remaining ingredients until it forms a ball.
- 2. Turn the dough out onto a lightly floured work surface and roll out to about 5mm thickness. Using a 7cm fluted pastry cutter, cut out about 20 biscuits. Re-roll the trimmings as you go. Place on 2 large, non-stick baking trays, spaced a little apart.
- 3. Bake for 15-18 minutes, until pale golden. Sprinkle with caster sugar, then cool on a wire rack. As a finishing touch, stack a few biscuits and tie with ribbon. They will keep for a week in an airtight container.
Nutritional info
Per biscuit: 138kcals, 6.9g fat (4.1g saturated), 1.6g protein, 18.7g carbs, 9g sugar, 0.1g salt