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Easter Biscuits: Celebrate Easter With Delicious Easy-to-Make Pastries

The following recipes are easy and fun. The first one is a traditional recipe with all natural ingredients. It originated in the West Country and contains dried fruit and spices. The biscuits should be slightly crunchy on the outside and soft on the inside. The second is a basic recipe for cut-out biscuits that can be decorated with icing and toppings to suit the occasion.

Traditional Easter Biscuits

Ingredients

  • 4 oz butter, softened
  • 3 oz caster sugar
  • 1 egg yolk
  • 2 oz currants
  • ½ oz mixed peel
  • ½ tsp mixed spice
  • 6 oz flour
  • Pinch of salt
  • Milk
  • 1 egg white
  • Caster sugar

Method

  1. Cream the butter and sugar together in a bowl until light and fluffy.
  2. Add the egg yolk, currants, mixed peel, mixed spice, salt and flour and stir until thoroughly combined. If necessary, add some milk to form a stiff dough.
  3. Halve the dough, shape into balls, wrap in cling film and chill in the refrigerator for 30-60 minutes.
  4. Preheat the oven to 350F or Mark 4.
  5. Line 2 baking sheets with baking parchment.
  6. Unwrap the dough and roll out between two sheets of baking parchment or onto a lightly floured surface. Roll out thinly.
  7. Cut into 2-3 inch rounds with a cutter and place on the baking sheet spaced well apart.
  8. Bake for 7 minutes, remove from the oven, brush with the egg white, sprinkle with caster sugar and return to the oven.
  9. Bake for a further 5-10 minutes until light, golden brown.
  10. Leave to cool on the baking sheets for 5-10 minutes.
  11. Carefully transfer to a wire rack to cool completely.

Decorated Easter Biscuits

Ingredients

  • 9 oz butter, softened
  • 5 oz caster sugar
  • 1 egg yolk
  • 1 tsp vanilla sugar
  • 10 oz plain flour
  • Salt
  • Biscuit cutters in different shapes (eggs, bunnies, chicks).

To decorate

  • 7 oz icing sugar
  • Edible food colourings
  • Sugar sprinkles, edible glitter etc.

Method

  1. Cream the butter, sugar and vanilla sugar together in a bowl until light and fluffy.
  2. Beat in the egg yolk.
  3. Add the flour and a pinch of salt and stir thoroughly.
  4. Halve the dough, shape into balls, wrap in cling film and chill in the refrigerator for 30-60 minutes.
  5. Preheat the oven to 180C 375 F Gas Mark 4. Line 2 baking sheets with baking parchment.
  6. Unwrap the dough and roll out between two sheets of baking parchment or onto a lightly floured surface. Roll about 1/8 inch thick.
  7. Stamp out biscuits and place them on the baking sheet spaced well apart.
  8. Bake for 5-10 minutes until light, golden brown.
  9. Leave to cool on the baking sheets for 5-10 minutes.
  10. Carefully transfer to a wire rack to cool completely.

Decoration

  • Sift the icing sugar into a bowl and stir in 1-2 tbsp of warm water.
  • Divide the icing among 3-4 bowls and add a few drops of food colouring to each.
  • Leave the biscuits on the wire racks and decorate with the icing: spread some icing over the biscuit, leave to set, then decorate with a contrasting colour and/or sprinkle with sugar sprinkles, edible glitter etc. if you wish.
  • Leave the biscuits to set.

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