Hey Guys!
Today I am going to be sharing with you how to make Easter biscuits! It's a super easy recipe and does not include many ingredients!
Ingredients
For the biscuits;
200g softened butter
150g caster sugar
Yolk of 2 large free range eggs
400g plain flour - plus extra for flouring
1 level tsp of mixed spice
1 level tsp of ground cinnamon
2-4 tsp of milk
(If you would like the traditional currant biscuits, all you need is 100g currants and a little caster sugar for sprinkling)
For the icing;
1-2 tsp of lemon juice
250g of icing sugar
around 2 tbsp of cold water
multi-coloured food colouring
Method
Preheat the oven to 180C/350F/Gas 4. Lightly grease two baking trays lined with
baking parchment.
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 add enough milk
to give a fairly soft dough. Bring together, using your hands, to make a soft
dough.
Halve the mixture and set half to one side.
For the traditional currant biscuits, add the currants to the remaining half of
the mixture and knead it lightly on a lightly floured work surface. Roll out to
a thickness of about 5mm/¼in. Cut into rounds using a circular cutter. Place on
the prepared baking trays. Sprinkle with caster sugar.
Bake in the preheated oven for 15 minutes, or until pale golden-brown. Keep a
careful eye on the biscuits - it doesn’t matter if you open the oven door to
check. Sprinkle with caster sugar and lift onto a wire rack to cool. Store in an
airtight container.
For the iced biscuits, knead the remaining half of the biscuit dough mixture
lightly on a lightly floured work surface. Roll out to a thickness of 5mm/¼in.
Cut out Easter biscuits using an assortment of shaped cutters, such as bunnies,
Easter eggs, chicks, spring flowers.
Lightly grease two baking trays lined with baking parchment.
Place the biscuit shapes on the prepared baking trays and bake in the preheated
oven for 10-15 minutes. Remove from the oven and lift on to a wire rack to cool.
To make the icing, pass one teaspoon of lemon juice through a fine sieve, to
remove any pips or bits. Mix the icing sugar with the lemon juice, and then add
about two tablespoons of water, adding it little by little until you have a
relatively stiff but smooth icing. Add a splash more sieved lemon juice if
necessary.
Divide the icing into separate bowls and mix in food colourings of your choice
into the separate bowls of icing, until you achieve the desired shade.
Spoon a little icing into a piping bag and pipe your decorations onto the
biscuits. For a smooth finish, you can pipe the outline of your design in the
firmer icing, then slacken it down a bit by mixing in a little more water,
giving the icing more of a runny consistency, and use this to fill in the
designs.
Thank you for reading, happy baking!
Love is life, and if you miss love, you miss love.
