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STEAM AND FROTH YOUR WAY TO PERFECT MILK
Part of traditional Easter fare, this classic Easter cookie is delicately spiced and lightly fragranced with the flavor of lemon peel. Try using biscuit cutters to cut into seasonal shapes of a rabbit, an egg or an Easter chick. A perfect teatime treat to serve alongside Simnel Cake.
Preheat oven to 200c. Lightly grease two baking sheets.
Using Food Processor (large bowl and dough blade) place all ingredients in bowl, except egg white and milk. Mix. Add sufficient milk to mix to a fairly soft dough.
Turn the dough to a floured surface, knead lightly until smooth, then roll out using a floured rolling pin to about 5mm thick. Cut the dough into rounds using a 5cm fluted biscuit cutter. Transfer the rounds to prepared sheets and bake for 10 mins.
Beat the egg white, then brush over the biscuits. Sprinkle with caster sugar and return to the oven for a further 10 mins, until golden. Transfer to a wire rack to cool.