A simple but delicious Easy Easter Biscuit Recipe to keep the whole family happy during lockdown!
I started making these and realised I didn’t have any plain flour….not wanting to go out to the shops for the second time in one day, I used self raising flour instead. They spread a bit, but are still just as delicious. They are quick and easy and you can freeze them if you have any left! I doubled the batch and did just that… well, I intended to, but it hasn’t quite happened yet!!
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Ingredients:
225g plain flour
110g caster sugar
120g salted butter, softened
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 egg
60g currants
110g caster sugar
120g salted butter, softened
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 egg
60g currants
Finely grated zest of 1 lemon
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Method:
1. Cream the butter and sugar until thick and pale, then add the egg, beat well.
2. Fold in the sifted flour and spices and mix well.
2. Stir in the currants and zest.
4. Form the mixture into two small balls, cover and chill for 30mins
5. Remove from the fridge and roll out onto a floured surface to 5mm thick.
6. Using a 6cm cutter, cut out the biscuits and place on a lined baking sheet.
7. Bake in the oven for 10 minutes at 180 degrees until pale and golden.
8. Remove from the oven and place on a cooling rack.
Do let me know how you get on! You can upload to Instagram and tag us in (@helenrounddesigns) or post a pic on our Facebook page: www.facebook.com/helenrounddesigns.
You can find all these lovely products by visiting our Kitchen Accessories page here. I particularly love using the handy Snack Bags to store the currants in my kitchen.
And I enjoyed a biscuit in the garden with a cuppa, you’ll find my full collection of fine bone china mugs here.