The Easter baking season began in earnest this afternoon. I'd spotted some lovely looking biscuits in the Waitrose magazine. While I'm on this I absolutely love this magazine and look forward to it every month, religiously making many of the featured recipes along the month. Plus it's free to all MyWaitrose card holders!
I enlisted the help of Matilda in the cutting out of the biscuits and laying them out on the trays. It's surprisingly helpful to have an extra pair of little hands...
Here is the recipe which will make 50 deliciously spicy biscuits:
225g unsalted softened butter
175g golden Caster Sugar plus 3 tablespoons for sprinkling
Half a lemon zest
1 large egg
1 egg yolk
350g of plain flour and extra to roll
Half a tbsp baking powder
half tbsp mixed spice
half tbsp ground cinammon
A good pinch of ground cloves
50g ground almonds
50g chopped mixed peel
100g currants
Cream together the butter and caster sugar for 3-4 minutes until pale and fluffy. Beaten in the lemon zest, egg and yolk. Sift in the flour, baking powder, spices and a good pinch of salt. Then add the remaining ingredients, mix until it forms a smooth ball. Flatten into a disc, wrap in clingfilm and chill for two hours until firm. Preheat oven to 180 degrees, and on a lightly floured work surface roll out half the dough until 0.3cm thick. Use a 7cm cutter to stamp out biscuits from the dough. Arrange on parchment lined baking sheets, and repeat with the remaining dough. Sprinkle the biscuits with the sugar and bake for 10-12 minutes until crisp. Cool slightly on the sheets then transfer to a wire rack to cool completely.
Enjoy! Recommended with a nice cup of tea or a glass of cold milk straight from the fridge at midnight!
I enlisted the help of Matilda in the cutting out of the biscuits and laying them out on the trays. It's surprisingly helpful to have an extra pair of little hands...
Here is the recipe which will make 50 deliciously spicy biscuits:
225g unsalted softened butter
175g golden Caster Sugar plus 3 tablespoons for sprinkling
Half a lemon zest
1 large egg
1 egg yolk
350g of plain flour and extra to roll
Half a tbsp baking powder
half tbsp mixed spice
half tbsp ground cinammon
A good pinch of ground cloves
50g ground almonds
50g chopped mixed peel
100g currants
Cream together the butter and caster sugar for 3-4 minutes until pale and fluffy. Beaten in the lemon zest, egg and yolk. Sift in the flour, baking powder, spices and a good pinch of salt. Then add the remaining ingredients, mix until it forms a smooth ball. Flatten into a disc, wrap in clingfilm and chill for two hours until firm. Preheat oven to 180 degrees, and on a lightly floured work surface roll out half the dough until 0.3cm thick. Use a 7cm cutter to stamp out biscuits from the dough. Arrange on parchment lined baking sheets, and repeat with the remaining dough. Sprinkle the biscuits with the sugar and bake for 10-12 minutes until crisp. Cool slightly on the sheets then transfer to a wire rack to cool completely.
Enjoy! Recommended with a nice cup of tea or a glass of cold milk straight from the fridge at midnight!
Comments
Post a Comment