Easter and spring are my favourite baking holidays, even more so than Christmas. So many flavours are starting to come back into season and it signposts a glorious transition into warmer months to come. But Easter baking also has wonderful parallels to autumnal flavours; spices, marzipan and dried fruit.
So while these biscuits are so happily named ‘Easter Biscuits’, I suppose you could enjoy them throughout all times of the year. Delightfully crisp, with a sugary coating – these are full of flavour from the spices, mixed peel and sultanas. Don’t like dried fruit? I imagine chocolate chips and stem ginger instead would be delicious too.
These biscuits are too easy to assemble, butter gets creamed, an egg gets chucked in and dry ingredients get folded. As this requires no chilling time, the dough is very soft so don’t be shy when dusting your worktop with flour.
- 125g butter, softened
- 75g caster sugar + extra for sprinkling
- 1 egg, yolk and white separated
- 200g plain flour
- pinch of baking powder
- ½ tsp mixed spice
- ½ tsp ground cinnamon
- 50g sultanas
- 1 tsp finely chopped mixed peel
- Preheat the oven to 200oc and line two baking trays with greaseproof paper
- Beat the butter and sugar together until light and fluffy
- Add the egg yolk, beat for a minute then sift in flour, baking powder and spices until it forms a soft dough
- Tip the dough onto a well-floured surface, then work in the sultanas and mixed peel with your hands
- Roll the dough until it is about 5mm thick and cut into rounds
- Bake for 10 minutes until firm and a pale golden
- Remove from the oven, brush gently with a little-whisked egg white and sprinkle sugar on top. Bake for a further 3-5 minutes
- Leave to cool on the trays then transfer to a wire rack to cool completely.
– To keep dairy free, use a dairy free butter alternative such as flora dairy-free.
LIKE THIS POST? PIN IT!