For a quick and easy recipe this one for Spiced Easter Biscuits is very good. To evoke the flavours of Easter, as in Hot Cross Buns, the recipe includes mixed spice and ground cinnamon. It also includes some currants to give some fruitiness as well.
Simplicity is the key here. Within an hour you can make these biscuits. Cream the butter and sugar and then mix in the other ingredients. Roll out the dough and cut the shapes. Then bake them.
However though they are simple they are also very tasty indeed.
In the recipe I suggest a baking time of between 12 and 15 minutes. That allows some room to decide the texture. The longer the biscuits are baked the crunchier they will be.
If you wish you can choose other spices or fruits to flavour the biscuits and they will still be very good indeed.
My Bake
After baking for 13 minutes I took my biscuits out of the oven. Then, after leaving them on the trays for 2 minutes, I transferred them to a wire rack until completely cooled.
When I tasted them I found they had, for me, the perfect crunch as well as the wonderful flavours mentioned above.
For another Easter recipe why not try Easter Bread w/Cranberries, Raisins, Cashews.
Spiced Easter Biscuits
Course: Biscuits, Cookies, Easter BakingDifficulty: Easy24
servings10
minutes15
minutesIngredients
200g(1 1/3 cups, based on scooping packed flour into a 250ml cup) plain flour
100g(7 tbsp) softened unsalted butter
75g(6 tbsp) golden caster sugar(or caster/granulated)
75g(6 tbsp) currants
1 medium egg(large in USA) separated, yolk for dough and white to brush on the top
15-30ml(1-2 tbsp) milk
2g(3/4 tsp) ground cinnamon
2g(3/4 tsp) mixed spice
zest from 1 lemon
Directions
- Preheat the oven to 180C/160C Fan/350 F
- Line a couple of baking trays with parchment paper.
- In a large bowl cream together the butter and sugar until light and fluffy.
- Add the egg and mix to combine.
- Mix the spices into the flour.
- Pour the flour into the butter mixture and add in the zest and currants.
- Stir the mixture together until fully combined, adding milk to make to clump into large pieces of dough(you may not need all of the milk, so add little by little).
- Squeeze the mixture into a ball of dough.
- Roll out the dough, on a lightly floured surface, to a thickness of about 5mm(1/4 inch).
- Using a cookie cutter, about 6cm(2 3/4 inches) cut out the biscuits and transfer to a baking tray Continue rolling and cutting until you have used all the dough.
- Brush the egg white, lightly, over the top of each biscuit and then sprinkle caster sugar on the top.
- Bake the biscuits in the oven for between 12 and 15 minutes, depending on how crunchy you wish them to be.
- Remove the biscuits from the oven and leave for two minutes before transferring to a wire rack to cool completely.