Children will enjoy making these buttery
biscuits for family and friends over the Easter holidays.
Preparation time : 20 minutes
Cooking time : 15 minutes
Total time : 35 minutes
Makes: 20 to 25
Method
Preheat the oven to 200°C, gas mark 6. In a bowl, beat the butter and sugar
together, using a wooden spoon or electric hand whisk, until pale and fluffy.
Beat in the egg yolk, reserving the white. Then, using a round-bladed knife,
gently stir in the sifted flour, spices, lemon zest and currants. Gradually stir
in the milk until the dough starts to come together you may need slightly
less, or a little more, milk.
Tip the dough onto a lightly floured worktop and knead gently until smooth.
Roll out to about 5mm thick then cut out the biscuits using a rabbit-shaped
cutter, a 7.5cm round cutter, or shape of your choice.
Place the biscuits on 2-3 greased baking trays and bake for 10 minutes.
Remove from the oven. Whisk the reserved egg white very slightly, brush
lightly over the biscuits then sprinkle with sugar. Return to the oven for a
further 5 minutes, until just golden. Remove and place on a cooling rack.
Cook's tips
The biscuits can be stored in an airtight container for 2-3 days. Freshen
homemade biscuits, by placing them in a warm oven for 3-4 minutes.
Ingredients
125
g softened butter
75
g caster sugar, plus 1-2 tbsp for sprinkling
1
free range egg, separated
200
g plain flour, sifted
¼
tsp ground cinnamon
¼
tsp mixed spice
Zest of 1 lemon
75
g currants
2
tbsp milk