Easter Biscuits – a delicious recipe with cold butter, caster sugar, egg, flour, ground allspice, currants. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pre-heat oven to 200C/ 400F/ Gas 6.
2
Cream the butter and sugar together until pale and fluffy, then beat in the egg yolk.
3
Sift in the flour and allspice and mix well.
4
Add the dried fruit and peel and enough brandy to make fairly soft dough.
5
Knead lightly on a lightly floured surface and roll out until about 1/4 inch thick; prick the top with a fork and cut into 2 1/2-inch rounds using a fluted cutter.
6
Put onto greased baking sheets and bake for 10 minutes.
7
Remove from the oven, brush with the lightly beaten egg white, sprinkle with caster sugar, and return to the oven to bake for about 5 minutes longer, until the tops are golden brown.
8
Transfer to wire racks to cool.
9
Store in a cookie tin or other airtight container at room temperature.
502
kcal
Calories
26
g
Fat
60
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 ounces cold butter, 3 ounces caster sugar, 1 egg, separated, 7 ounces plain flour, and more.
Yes, Easter Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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