Register
Easter Biscuits
Our sweet goodies are also a fantastic project to get little ones involved at the Easter party. Dish out plenty of different cookie cutters, coloured icing and edible decorations and let everyone create their own unique biscuit design. Easter baking has never been so fun!
Ingredients
-
-
100 grams (4 ounces) caster sugar
-
100 grams (4 ounces) butter
-
1 egg, separated
-
225 grams (8 ounces) plain flour
-
½ teaspoon Ground Ginger
-
½ teaspoon Cinnamon Ground
-
50 grams (2 ounces) currants
-
25 grams (1 ounce) candied peel
-
3 tablespoons milk
-
450 grams (1 pound) royal icing sugar (optional)
Key Products
- Click on the heart above to save this recipe to your cookbook.
Instructions
- 1 Pre-heat the oven to 170°C, 325°F, Gas Mark 3.
- 2 Cream the sugar and butter until light and fluffy. Beat in the egg yolk. Sieve the flour and fold into the mixture with the Ginger, Cinnamon, currants and candied peel. Add just enough milk to make a stiff dough.
- 3 Roll out the dough and cut out the biscuits using Easter themed cutters. Place on a greased or non-stick baking sheet and bake for 15 minutes. Remove from the oven and brush with the egg white. Sprinkle with sugar and bake for a further 5-10 minutes.
- 4 The biscuits can be iced and decorated using icing prepared from royal icing sugar and food colouring.
- 5
More To Savour
