Easter Biscuits originated in the West Country of England. They were traditionally made on Easter Sunday and given as a gift.
- Preparation time: 25 minutes
- Cooking time: 15 minutes
- 115 g (4 oz) butter (½ cup, or 1 stick)
- 85 g (3 oz) caster sugar/superfine sugar (⅓ cup + 1½ tbsp)
- 1 egg, separated
- 1 tsp vanilla extract
- 225 g (8 oz) plain flour/cake and pastry flour (1½ cups + 1 tbsp)
- pinch of salt
- ½ tsp ground mixed spice
- ¼ tsp ground cinnamon
- 40 g (1½ oz) raisins, chopped (¼ cup)
- 28 g (1 oz) currants (3 tbsp)
- 28 g (1 oz) mixed peel, finely chopped (2½ tbsp)
- 1 –2 tbsp milk
- caster sugar/superfine to dredge
- 8 cm (3 inch) round fluted pastry cutter
- Preheat the oven to 200°C (400°F) (gas 6).
- Cream the butter and sugar until light and fluffy. Beat in the egg yolk and then add the vanilla extract.
- Sift together the flour, salt, and spices and fold into the mixture.
- Then add the raisins, currants and mixed peel.
- Add enough milk to give a fairly soft dough.
- Knead the dough lightly on a floured surface and roll out to 5 mm (¼ inch) thickness. Cut into rounds using the pastry cutter. Reroll the pastry to cut more biscuits. There should be 16.
- Place on a baking tray and bake for 8 minutes.
- Remove the biscuits from the oven. Lightly whisk the egg white and sparingly brush over the biscuits, then sprinkle with sugar. Return to the oven for a further 7 minutes, until golden.
- Transfer to a wire rack to cool completely before storing in an airtight container.
Updated March 24, 2017