Mary Berry’s Easter Biscuits
Mary Berry’s classic Easter biscuits are gently spiced and filled with currants. Crisp and golden, they are perfect to devour with a cup of tea.
From the book
Mary Berry’s Baking Bible (2023 Edition)
250 classic recipes including 20 brand-new bakes
Every recipe newly tested and photographed
From cakes and brownies, to biscuits and breads
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Introduction
Bought Easter biscuits are usually larger than this. If you like them that way, simply use a larger cutter.
Ingredients
| 115g (4oz) | butter, softened |
| 75g (3oz) | caster sugar |
| 1 large | egg, separated |
| 200g (7oz) | plain flour, plus extra for dusting |
| ½ level tsp | ground mixed spice |
| ½ level tsp | ground cinnamon |
| 55g (2oz) | currants |
| 30g (1oz) | candied peel, chopped |
| 1–2 tbsp | milk |
| a little | caster sugar, for sprinkling |
Method
Preheat the oven to 200°C/Fan 180°C/Gas 6. Lightly grease three baking trays.
Measure the butter and sugar into a bowl and beat together until light and fluffy. Beat in the egg yolk. Sift in the flour and spices and mix well. Add the currants and chopped peel and enough milk to give a fairly soft dough.
Knead the mixture lightly on a lightly floured work surface and roll out to a thickness of 5mm (¼in). Cut into rounds using a 6cm (2½in) fluted cutter.
Place on the prepared baking trays and bake in the preheated oven for 8–10 minutes.
Meanwhile, lightly beat the egg white. Remove the biscuits from the oven, brush them with the beaten egg white, sprinkle with a little caster sugar and return to the oven for a further 4–5 minutes, or until pale golden brown. Lift on to a wire rack to cool.
Store in an airtight container.
Tip
If bought or homemade biscuits have gone a little soft, place them on a baking tray and crisp them in a moderate oven for a few minutes.
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