It is strange that as soon as something has a seasonal name it only gets made at that time of year!

My Easter Biscuits only seem to be made around Easter time which is silly because they are really popular and so very quick and easy to make!

I discovered the recipe in my late Great Aunts cook book collection, I have discovered so many traditional recipes in these books, many of which are so well used I can tell which were her favourite recipes by the splodges on the pages.  I needed to tweak the ingredients to bring the recipe up to date and to suit for my families taste.  Traditional Easter Biscuits call for currents, however I personally find current gritty and burn easily whilst cooking, so I avoid currents at all costs.  I use sultanas as an alternative and I have also used dried cherries too, which have been equally popular.

This recipe will make about 20 – 23 8cm biscuits.

You will need:

• 340g Plain Flour
• Pinch of Salt
• 170g Caster Sugar
• 170g Butter
• ½ grated zest of an unwaxed Lemon
• 120g of Sultanas (or chopped Dried Cherries or another favourite dried fruit)
• 1 Egg (beaten)
• 3-4 tbsp Milk
• 1 Egg white
• 3tbsp Caster Sugar for sprinkling

Method:

• Line and grease 2 baking trays and preheat the oven to 180degrees.
• Mix the Flour, salt and caster sugar together.
• Add the butter and mix until you get a mixture that resembles breadcrumbs.
• Stir in the lemon zest and sultanas.
• With a fork or your hands stir in the egg followed by the milk one table spoon at a time, you want a firm dough that will hold together and not be sticky or crumbly.
• Turn out onto a floured surface and roll out to about 5mm / ½cm thick, using an 8cm cookie cutter carefully cut out your biscuits and transfer to the prepared baking sheet. Arrange so there is space between each biscuits, they don’t spread much but if you have packed them in to tight they will be difficult to remove!
• Bake for 10mins, whilst they are baking gently whisk your egg white with a fork.
• Take your part cooked biscuits and brush them all over with the egg white and sprinkle the caster sugar generously on top.
• Pop back in the oven for another 5–7mins. (This is also a great time to rotate the trays to achieve an even colour.
• Allow to cool on a rack
• If you have dough left over repeat until all the dough has been used.
• And enjoy!

Easter Biscuits With Dried Cherries

Easter Biscuits With Sultanas