Well, there is a biscuit for Easter too which if I’m honest isn’t that different from your every day fruity biscuit.
Now we are not that religious my house, so generally we just get each other Easter eggs and say thanks when we eat, but this year I thought I would spice things up a little by doing more traditional Easter dishes, including these Easter Garibaldi biscuits.
I’ve already tried these out twice, and they are pretty simple to make.
|Easter Garibaldi Biscuits|
- 110g Caster sugar (and a little extra for dusting)
- 110g Butter
- 1 Large egg (separated; When recipes say separated, all they mean is to separate your egg white from your egg yolk)
- 225g Plain flour
- Pinched of mixed spice
- 55g Currants
- 30g Lemon peel (you can use orange)
- 3tbsp Milk
- Preheat your oven to 160C/325F/Gas mark 3 and line a baking tray with greaseproof paper (or use some margarine if you haven’t got any greaseproof).
- Using a fork cream your butter and sugar together until they are light and fluffy, then add your egg yolk. Beat your mixture well.
- Grab a sieve and sift your flour into the bowl. Gently fold this into the rest of your mixture, slowly adding your mixed spice, currants and lemon peel.
- Now this next step will test your judgement as you will have to add enough milk to create a stiff dough. Normally 3tbsp is just right but you may find that you need more or less.
- Flour your worktop (this will stop your dough from sticking) and roll your dough out until it is 5mm thick.
- You’ve got 2 choices for this next stage. 1) you can use a basic round cookie cutter to cut out your biscuits or 2) if you really want to get into the Easter spirit you can create rabbit and cross stencils. Whichever one you choose to do, place your biscuits onto your baking tray and cook for 10 minutes.
- Remove your biscuits from the oven and using your egg white, brush this onto the top of each before decorating them with a sprinkle of sugar.
- Pop these back into your oven from another 5-10 minutes or until your biscuits are golden.