These Easter biscuits are a classic for spring, flavoured with a touch of cinnamon and mixed spice, studded with currants and finished with a sprinkling of sugar. In essence, they’re a riff on traditional Shrewsbury biscuits.
Prep time 45 minutes/Cook time 15 minutes/Makes 18
Ingredients:
100g (3 ½ oz) unsalted butter, softened
100g (3 ½ oz) golden caster sugar
1 egg, separated
½ tsp ground cinnamon
⅛ tsp mixed spce
1 lemon, zested
1 orange, zested
75g (3 oz) currants
200g (7 oz) plain flour
2 tbsp milk
1 tbsp golden granulated sugar (or more golden caster sugar), for sprinkling
Method:
Pre-heat your oven to 200°C (fan 180°C/400°F/gas mark 6). Line two baking sheets with baking parchment.
Cream together the butter and sugar together until pale and fluffy. Add the egg yolk, mix again until well combined, then stir in the spices, zests, currants, flour and milk to form a stiff dough.
Roll the mixture out between two sheets of parchment, until about 5mm (2 in) thick. Remove the top layer of parchment, then use a fluted cookie cutter, about 7cm (3 in) in diameter, to cut out shapes from the dough. Transfer to the prepared baking trays.
Whisk the egg white with a fork until lightly foamy, then brush over the tops of the biscuits. Sprinkle over some sugar then transfer to the centre of your pre-heated oven and bake for 10-15 minutes until lightly golden and they look set.
Allow to cool on the baking trays, before transferring to an airtight container. Will keep for five days in an airtight container.
