These are the classic Easter biscuits which are larger and thicker than other biscuits, they contain the Easter flavourings of spices and currants. Makes approx 16 to 18..
- 225g (8oz) plain flour
- pinch of salt
- 1 teaspoon cinnamon
- 1 teaspoon mixed spice
- 110g (4oz) butter or block margarine
- 75g (3oz) caster sugar
- 1 egg - beaten
- 50g (2oz) currants
- 25g (1oz) candied peel
Heat the oven to Gas 5 / 190C /375F. Grease 2 baking trays.
Sieve together the flour, salt and spices.
Cream together the fat and sugar, beat in half the egg then mix in the flour and fruit. This will be a firm dough but if it’s a little dry add a little more egg.
Knead lightly on a floured surface and roll out not too thinly, (about 0.5cm /1/4in). Cut into 7cm /3in rounds with a fluted cutter. Put onto the baking trays and bake for approximately 15 - 20 minutes or until lightly browned.
Transfer to a wire rack and dredge with caster sugar while they are warm.
Store in an airtight container.