Mrs Simkins’ Easter Biscuits
Posted: April 4, 2014
It is traditional to offer guests home-baked Easter biscuits on Easter Sunday. The tradition began originally in the West Country but Easter biscuits now appear at Easter time all over Britain.
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.