Description
These Easter Biscuits are a delightful treat, made with simple ingredients like butter, currants, and lemon zest. They offer a pleasant flavor and are perfect for gatherings or tea time.
Ingredients
Scale
- 100 g block margarine or butter (at room temperature)
- 75 g caster sugar (superfine sugar)
- 1 free-range egg (yolk & white separated)
- 50 g currants
- zest of 1 lemon
- 200 g plain flour (all-purpose flour)
- 1 tsp mixed spice (pumpkin spice)
Instructions
- Preheat your oven to 190°c (170°c for fan-assisted ovens, Gas Mark 5 or 375°F). Line baking sheets with greaseproof paper.
- In a large bowl, cream the margarine or butter with sugar until light and fluffy. Incorporate the egg yolk, then add currants and lemon zest, mixing well.
- Sift in the flour and mixed spice, mixing to create a rough dough. You may need to use your hands to bring it together. Knead the dough on a floured surface until smooth.
- Roll the dough to about 5mm (¼-inch) thick and use a round fluted cutter to cut into rounds. Transfer the biscuits to the lined baking sheets and repeat with remaining dough.
- Use a round 6.5cm (2.5-inch) fluted cutter, adjusting baking times if using different sizes.
- Bake in the preheated oven for 8 minutes. Remove, brush tops with beaten egg white, sprinkle with extra caster sugar, and bake for another 3 minutes until golden brown.
- Once done, allow to cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
Ensure the butter or margarine is at room temperature for easy mixing.
Feel free to experiment with different spices or dried fruits for variations.
Store in an airtight container to keep them fresh longer.
Nutrition
- Serving Size: 1 biscuit
- Calories: 115
- Sugar: 6g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg