Katie Watson shares her recipe for these sweet Easter biscuits – a traditional treat that takes less than 30 minutes to prepare, and makes a wonderful gift for friends and family.
Makes 15 biscuits (varies according to cutter size)
110g caster sugar, extra for dusting
110g butter at room temperature
1 free-range egg, separated
225g plain flour
A generous pinch of mixed spice
30g candied peel
- Preheat your oven to 160°C and line a baking tray or two or with greaseproof paper, depending on their size.
- Cream the butter and sugar together in a bowl until it appears light and fluffy. Beat the egg yolk until the mixture is well combined (make sure you keep the egg white for later).
- Fold the flour into the mixture then stir in the mixed spice, currants and candied peel. Stir in enough milk to create a firm dough.
- Roll the dough out onto a floured surface and cut the biscuits using a fluted cutter. Place onto a baking sheet and bake for 10 minutes.
- Take the biscuits out the oven and brush with reserved egg white, sprinkle with sugar and place back in the oven for another 5-10 minutes, or until they look a muted golden-brown.
- Set aside the biscuits from the tray and leave to cool on a wire rack.
- Serve and enjoy with a cup of tea or coffee!
Find more recipes by Katie Watson on her blog.