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.
- 115g butter, chopped
- 75g caster sugar, plus extra for sprinkling
- 1 egg, seperated
- 200g plain flour
- 1/2 tsp mixed spice
- 1/2 tsp ground cinnamon
- 50g currants
- 1 tbsp chopped lemon or mixed peel
- 1-2 tbsp milk
- Preheat oven to 200c. Lightly grease two baking sheets.
- Using the Hand Mixer with
dough blades, 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.