Easy Easter biscuits Esther Clark
Easy Easter biscuits Esther Clark
  • 250g unsalted butter, softened
  • 140g golden caster sugar, plus extra for sprinkling
  • 1 medium egg, separated and beaten

    Egg

    İçindekiler

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 lemon, zested

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • generous grating of nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury…

  • 300g plain flour, plus extra for dusting
  • ½ tsp fine salt
  • 60g currants
  1. Heat the oven to 180C/160 fan/gas 4. Place the butter and sugar in a bowl and beat together with a wooden spoon until well combined. Add the egg yolk, lemon zest and nutmeg and beat again. 

  2. Add the flour, salt and currants and mix everything together to make a firm dough, using your hands if necessary. Form into a puck-shape, wrap and chill in the fridge for 30 mins. 

  3. Line two large baking sheets with baking parchment and lightly dust your work surface with flour. Cut the dough in half and roll out to a ½ cm thickness. Cut out biscuits using a 6cm fluted cutter, lift onto one of the baking sheets with a palette knife, leaving a little space in between. Repeat with the remaining pastry to make a second tray of biscuits, re-rolling the off-cuts. Chill for 30 mins. 

  4. Bake for 7 mins, then remove from the oven, brush with egg white, sprinkle with extra sugar and return to the oven for 7-8 mins or until lightly golden brown. Leave to cool on the trays for 5 mins then carefully transfer to a wire rack to cool completely. 

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