Mrs Simkins’ Easter Biscuits
Lovely and crumbly when you bite into them, enriched with egg, containing baking powder and usually spice, they are often a bit bigger than the average biscuit. Fluted edges and a dusting of caster sugar are also hallmarks.
Serve with a big pot of Clipper Fairtrade Everyday tea.
They are simple to make by hand but a food processor makes things even easier. This recipe makes 10-12 x10cm (4 inch) biscuits.
- 110g (4oz) butter, softened
- 110g (4oz) caster sugar, plus more for finishing
- 200g (7oz) plain flour
- 1 level teaspoon baking powder
- 1 medium egg, beaten
- ½ teaspoon vanilla extract (or ½ teaspoon mixed spice added with flour)
You will need a large greased baking tray and a cutter.
Preheat oven to 180C (fan ovens) gas mark 4 or equivalent
Whiz the butter and sugar together until fluffy.
Add the baking powder to the weighed flour: sieve half over the mixture. Add the egg and vanilla, the remaining flour and baking powder.
Whiz until the mixture starts to clump together.
Transfer the mixture to a lightly floured board and knead into a ball. Chill for 30 minutes.
Roll out to the thickness of a pound coin. Cut out rounds and transfer to the prepared tray. (You can chill again for another 30 minutes at this stage, if you like.)
Bake for 5-7 minutes only until pale golden: keep watch and don’t over-bake.
Sprinkle with caster sugar whilst still warm. Transfer to a cooling rack, using a small palette knife.
The biscuits will keep for several days wrapped closely in foil in an airtight tin.