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By Jan Cheshire

THESE biscuits are very easy to make and delicious to eat with a cup of tea at Easter time when everything else is made of chocolate.  This is an old English recipe from a book that came with my very first oven in 1965!  
EASTER BISCUITS  
Ingredients
110 grams of caster sugar
110 grams of butter
Yolk of 1 egg (reserve the white)
225 grams of plain flour
A good pinch of mixed spice
55 grams of currants
30 grams of mixed peel
3 tablespoons of  milk 
A little extra caster sugar, to finish

Method
  1. Preheat the oven to 160c and grease a baking sheet.
  2. Cream the butter and sugar until light and fluffy and beat in the egg yolk.
  3. Sieve the flour and fold into the mixture together with the mixed spice, currants and candied peel. 
  4. Add just enough milk to make a stiff dough.
  5. Roll out the dough and cut out the biscuits with a fluted cutter. 
  6. Place them on the prepared baking sheet and bake for about 10 minutes.
  7. Remove, brush with the egg white, sprinkle with sugar and return to the oven for 5-10 minutes until they are a pale golden brown.
  8. Remove from the tray and cool on a wire rack.

Enjoy – and a happy Easter! ​
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