Easter Biscuits III
Easter Biscuits III is a traditional British recipe for a classic biscuit (cookie) of a flour, egg, spice and sugar doug with currants that's flavoured with saffron and which is traditionally served at Easter. The full recipe is presented here and I hope you enjoy this classic British version of: Easter Biscuits III.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Makes:
18
Rating: 
Tags : Vegetarian RecipesSpice RecipesBaking RecipesBritish Recipes
Easter Biscuit: a classic British spiced and fruited biscuit (cookie) served at Easter time.
Ingredients:
300g (2 1/4 cups) plain flour
generous pinch of salt
1 1/2 tsp mixed spice (pumpkin pie spice)
115g (1/4 lb) caster sugar
150g (3/4 cup) butter
1 large egg, separated
75g (3 oz) currants
3 tbsp warm milk
pinch of saffron
caster sugar, for dusting
Method:
Crush the saffron into the milk and set aside to infuse, then sift together the flour, salt and spice mix into a bowl.
Cream together the caster sugar and butter until pale and fluffy. Add the egg yolk and beat well to combine.
Gently fold the flour into the creamed sugar and butter mixture, then work in the currants and milk. Bring the ingredients together to form a fairly soft dough.
Turn the dough out onto a floured work surface and roll out thinly. Using a 7.5cm (3 in) round, fluted, cutter cut out rounds from the pastry, re-rolling where necessary.
Arrange the rounds on greased baking trays then transfer to an oven pre-heated to 180°C (360°F, Gas Mark 6) and bake for 8 minutes.
Remove the biscuits from the oven and brush with the beaten egg white then sprinkle over the sugar. Return to the oven and bake for 3 minutes more, or until golden brown on top.
Allow to cool slightly, then transfer to a wire rack and allow to cool completely before serving.
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