Easter Biscuits

Today I've started my Easter baking festivities with these Easter Biscuits which I made a couple of years ago and never got round to baking them last year. These spicy fruited biscuits are a traditional English gift, given to guests on Easter Sunday and originates from the west country. These moreish biscuits are quick and easy to whip up and provide a refreshing accompaniment to a cup of afternoon tea!

Easter Biscuits

Makes 10-15

Ingredients

100g butter

80g caster sugar

1 egg yolk

150g plain flour

½ tsp baking powder

1 tsp mixed spice

100g currants

1 extra tbsp caster sugar

To make the biscuits, heat the oven to 170C/Gas 3.

With an electric mixer, beat the butter and sugar until pale and fluffy. Beat in the egg yolk.

Sift together the flour, baking powder and mixed spice.Add the flour mixture to the butter mixture, mixing well with a knife. Mix in the currants, squishing the dough together and kneading briefly until smooth, allowing the warmth of your hands to soften it.

Roll out finely on a lightly floured bench (best done under a sheet of clingfilm) and cut into 6cm or 8cm rounds with a plain or fluted biscuit-cutter.

Place on a baking tray lined with greaseproof paper, and sprinkle with caster sugar. Bake for 12 to 15 min until just cooked, but not browned.

Carefully transfer to a wire rack — the biscuits should still be a little soft but will become crisp as they cool.