Cramleigh Saltash Magazine April 2015 April 2015 | Page 20

Easter Bunny Biscuits with
Currants and Mixed Spice
Method:
1. Preheat the oven to 200°C, gas
mark 6. In a bowl, beat the butter
and sugar together, using a wooden
spoon or electric hand whisk, until
pale and fluffy.
2. Beat in the egg yolk, reserving the
white. Then, using a round-bladed
knife, gently stir in the sifted flour,
spices, lemon zest and currants.
Gradually stir in the milk until the
dough starts to come together – you
may need slightly less, or a little
more, milk.

Children will enjoy making these
buttery biscuits for family and
friends over the holidays. They
could also wrap them up as Easter
gifts.
Prep time:
20 mins
Cooking Time: 15 mins
Makes:
20-25
Ingredients
125g softened butter
75g caster sugar, plus 1-2 tbsp for
sprinkling
1 egg, separated
200g plain flour, sifted
¼ tsp ground cinnamon
¼ tsp mixed spice
Zest of 1 lemon
75g currants
2 tbsp milk
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3. Tip the dough onto a lightly floured
worktop and knead gently until
smooth. Roll out to about 5mm thick
then cut out the biscuits using a
rabbit-shaped cutter, a 7.5cm round
cutter, or shape of your choice.
4. Place the biscuits on 2-3 greased
baking trays and bake for 10
minutes. Remove from the oven.
Whisk the reserved egg white very
slightly, brush lightly over the
biscuits then sprinkle with sugar.
Return to the oven for a further 5
minutes, until just golden. Remove
and place on a cooling rack.

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Cook’s tips
The biscuits can be stored in an
airtight container for 2-3 days. Freshen
homemade biscuits, by placing them in a
warm oven for 3-4 minutes.

Drinks recommendation
Enjoy these biscuits with a fruit
smoothie.

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