Easter biscuits

Yield: 8 Servings

Measure Ingredient
3 ounces Margarine
3 ounces Caster Sugar, plus extra for dredging
\N \N Finely grated rind of 1 lemon
6 ounces Plain Flour, Sifted
½ teaspoon Mixed Spice
2 ounces Currants
1 \N Egg, Beaten

Preheat oven to 190C,375F,Gas Mark 5. Cream together margarine and sugar until soft and fluffy. Add lemon rind, then fold in flour and mixed spice with currants and enough egg to bind mixture to a stiff dough (about same consistency as shortcrust pastry).

Roll out biscuit dough to approximately half-inch thick and press out rounds with a 4 inch cutter. Place on greased baking trays. reroll any leftover pastry to make more biscuits.

Bake biscuits in preheated oven for 8 to 10 minutes until golden brown. Sprinkle with extra caster sugar, then transfer to a wire tray. Allow to cool before serving.

Source: CHAT magazine

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