Mrs Simkins’ Easter Biscuits
Posted: May 4, 2013
Traditionally, Easter biscuits are round with fluted edges and are subtly spiced. You can make these in the traditional way or cut them out using suitably Easter themed novelty cutters. A little spice is nice, or see Tip below for alternative flavourings. Whichever way you bake them, they are perfect with a cup of your favourite Clipper brew…
Makes approximately 24
- 110g (4oz) softened butter
- 110g (4oz) caster sugar
- 200g (7oz) plain flour
- ¼ teaspoon mixed spice (see tip, below)
- 1 whole egg and 1 egg yolk, beaten
- You will need a large greased baking tray and a fluted 6 cm (2½ inch) cutter. Preheat oven to 180C (fan oven) or equivalent.
- Whiz the butter and sugar together until fluffy.
- Sieve half the flour and spice over the mixture and add the egg and egg yolk. Add the rest of the flour. Whiz until the mixture starts to come together in large clumps.You may have to stop the machine and scrape the mixture down from the sides a couple of times at the beginning as it is quite a stiff mixture.
- Scoop the mixture out of the machine and knead it lightly together on a floured board. Roll out to a thickness of just less than a pound coin. Cut out rounds and transfer to the prepared baking sheet.
- Bake for 5-7 minutes until they are pale golden, but not at all brown.
- Sprinkle with caster sugar whilst still warm and transfer to a wire rack to cool. Once cooled, they will keep in an airtight tin for several days.
If you prefer, instead of spice, flavour your biscuits with the finely grated zest of a lemon or ½ teaspoon of vanilla extract.
It’s easier to manage the dough if you divide it into two pieces and make the biscuits in two batches.