Easter biscuits recipe
You can cut these biscuits into any shape you want, and the recipe can be adapted for Christmas if you add some ginger along with other spices. If you want to hang the biscuits on the tree, make a hole in them while they're still soft after baking, to thread ribbon through.
Makes about 30 (depending on shape and size)
- 250g softened butter
- 150g caster sugar, plus extra for sprinkling
- 2 eggs, separated
- 400g plain white flour, sifted
- pinch of salt
- 1½ teaspoons ground mixed spice
- 1 teaspoon cinnamon
- 50g raisins
- 50g dried cranberries
- 2 tablespoons mixed peel
- 2 tablespoons milk
Preheat the oven to 200°C/gas mark 6. Lightly grease a couple of baking sheets or silicone mats.
Put the butter and sugar into a large bowl and cream until pale and fluffy. Beat in the egg yolks. Add the rest of the ingredients, except the egg whites, stirring well to make a soft dough.
Put the dough on to a floured surface and knead lightly. Roll out to a thickness of 5mm. Cut into your preferred shapes and place on the prepared baking sheets. Bake for 5-8 minutes.
Meanwhile, lightly beat the egg whites. Brush the biscuits with the whites and sprinkle with a little caster sugar. Return to the oven for a further 4-5 minutes, or until golden brown. Cool on a wire rack.
This recipe features on p93 of Sarah's Food for Friends and Family cookbook.