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!
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
- Preheat the oven to 160c and grease a baking sheet.
- Cream the butter and sugar until light and fluffy and beat in the egg yolk.
- Sieve the flour and fold into the mixture together with the mixed spice, currants and candied peel.
- Add just enough milk to make a stiff dough.
- Roll out the dough and cut out the biscuits with a fluted cutter.
- Place them on the prepared baking sheet and bake for about 10 minutes.
- 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.
- Remove from the tray and cool on a wire rack.
Enjoy – and a happy Easter!