Our lovely office manager Sue has shared her recipe for deliciously spiced Easter biscuits!
- 110g caster sugar, plus extra for decoration
- 110g softened butter
- 1 free-range, separated
- 225g plain flour
- 1 tsp mixed spice
- 75g currants
- finely grated zest of 1 lemon
- 3 tbsp milk
- Preheat the oven 160C/140F/Gas 3.
- Line a large baking tray with baking parchment.
- Cream the butter and sugar together then beat in the egg yolk until well mixed, light and fluffy.
- Stir in the lemon zest.
- Fold the flour and mixed spice into the mixture, then add the currants. Stir in enough milk to form a firm dough.
- Roll the dough out onto a floured surface and cut out the biscuits with an Easter shaped or round cutter. Place onto the baking sheet and bake for 10 minutes.
- Take the biscuits out of the oven. Lightly beat the egg whites until they are a little frothy and brush on to the biscuits, then sprinkle with sugar and bake for a further 5-10 minutes, until pale golden-brown.
- Cool on a wire rack.
To make vegan Easter biscuits, replace the butter with vegan margarine and the egg yolk with 1tbsp flax batter. Use soya milk instead of dairy (you may find you only need 2 tbsp). Instead of brushing the part-baked biscuits with egg white to help the sugar stick, use either soya milk or warm the juice of the lemon you zested with 3 tbsp sugar and stir until dissolved - adds an extra layer of lemoniness.
To make flax batter, grind 1 tbsp golden flax seeds in a spice or coffee grinder and mix with 3 tbsp water to make a consistency like custard.