Ingredients:
150g Butter; softened
150g Sugar
3 Egg yolks
4 tsp Orange Juice
2 tbsp Milk
150g Currants
850g plain flour
pinch of Salt
Easter Biscuit Glaze
1 Egg white; lightly beaten
2 tbsp icing sugar
Food Colouring (optional)
Method:
In a large bowl, cream together the butter and sugar until creamy. Beat in the egg yolks, orange juice, and milk then add currants. Sift the flour and salt into bowl and mix to form a fairly stiff dough. Tip onto a lightly-floured surface and knead until smooth.
When ready roll out to 3mm thickness and using a round 7cm fluted pastry cutter, cut out circles from the dough. Place these on a lightly-greased baking tray. Knead and roll out trimmings, cutting as many more circles as you can. Continue until all the dough is used up. Place the biscuits in an oven pre-heated to 170°C (325°F/Gas Mark 3) and bake for 10 minutes. Remove from oven.
Make a glaze by mixing together the egg white and icing sugar (and food colouring if using). Use this to brush the top of the biscuits then sprinkle some icing sugar on top. Return to oven for about 5 minutes longer or until lightly browned. Remove from baking sheets and transfer to wire racks to cool. Store in an airtight container.
Find more Easter Recipes Here
