I used to make these biscuits (that would be cookies to those of you in the US) when I was a teenager and had a yearning to bake some last weekend. They’re easy to make and children like rolling out the dough ready for baking. I think they’re called Easter Biscuits because of the spices and currants, which also go into Hot Cross Buns.
Here’s the recipe:
225 g (8oz) Flour
125 g (4oz) Butter (softened)
125 g (4oz) Sugar
50 g (2oz) Currants
1/4 teaspoon Cinnamon
1 teaspoon Baking Powder
Grated rind of 1/2 Lemon
Rub butter into sifted flour and baking powder. Add remainder of ingredients. Mix to a stiff dough with beaten egg. Roll out thin, cut into large rounds with a fluted cutter. Bake 20 minutes at 180 C (350F)
I chucked the ingredients into my Kitchen whizz in the order specified above. It was super quick and easy.
I didn’t have currants so I used finely chopped dried cranberries.
I don’t have a cutter. I used a small bowl as my cutter.
I also added a little plain lemon icing, piping the squiggles on top of the biscuits.
My oven seems to cook quickly and I only cooked my biscuits for 15 minutes.