Easter Biscuits/Cookies
"These were used to celebrate the end of Lent. You can replace the caraway with cinnamon. If the dough becomes soft and difficult to handle, wrap it up and chill for 15 minutes before proceeding."
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 55 g butter
- 55 g caster sugar
- 1⁄2 grated lemon, zest of
- 1 egg yolk
- 110 g plain flour
- 1 teaspoon caraway seed
- 55 g currants
- 30 g granulated sugar
directions
- Preheat oven to 180C/350Fgas mark 4.
- Line a baking sheet with greaseproof paper.
- Cream together the butter, caster sugar and lemon zest. Beat in the egg.
- Fold in flour, caraway seeds and currants.
- Roll out the dough 5 mm (1/4 inch) thick on a floured board. Cut into large rounds and carefully lift them onto a baking sheet. Prick with fork and sprinkle with granulated sugar.
- Bake in the preheated oven for 10 - 15 minutes until set and pale golden.
- leave on a wire rack to crisp and cool.
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Reviews
-
This makes a nice light, crispy, currant studded biscuit. After folding in the flour, seeds and currants, you'll probably need to knead the mixture to make it come together. I just rolled out my crumbs until they looked like pastry, and cut it out into slightly raggedy parallelograms.
RECIPE SUBMITTED BY
Not much to tell! I'm a South African living in London, mother of four rangingfrom 25 to 9. I am desperately trying to get my children's stories published - anyone out there interested? Until my ship sails in, I cook, eat everything and anything, and then diet like mad. I love experimenting with new recipes and I absolutely hate spoilt kids who visit and say? "what is THIS?" and push it away without trying.
My favourite cookbook is Mrs Beeton's family cookbook. 1994 edition.
