easter biscuits
Celebrate Easter with these delightful, fragrant biscuits that are perfect for sharing with family and friends. Light and crispy, these biscuits are flavored with spices and filled with dried fruit, making them a perfect treat for the holiday.
Equipment
- 1 mixing bowl
- 1 rolling pin
- 1 baking sheet
- 1 parchment paper
- 1 cookie cutter eg. round or Easter-themed
- 1 wire rack for cooling
Ingredients
- 4 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 large eggs
- ½ cup currants or raisins
- ¼ cup mixed chopped candied peel
- 2 tablespoon milk
- 1 egg beaten (for egg wash)
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, ground cinnamon, ground nutmeg, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until combined.
- Fold in the currants or raisins and candied peel.
- Lightly flour your work surface and roll out the dough to approximately ¼ inch thick.
- Use a cookie cutter to cut out your biscuits and place them onto the prepared baking sheet, leaving some space between each biscuit.
- Brush the tops of the biscuits with the beaten egg for a golden finish.
- Bake in the preheated oven for about 15 minutes or until the edges are lightly golden.
- Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- For a festive touch, you can also decorate the biscuits with icing or sprinkles after they have cooled.
Notes
For a festive touch, you can also decorate the biscuits with icing or sprinkles after they have cooled.
Store in an airtight container for up to one week, or freeze for longer storage.
These biscuits can be enjoyed plain or with a spread of butter for added richness.