Easter Biscuits is a traditional British recipe for a classic biscuit (cookie) of a flour, egg, spice and sugar doug with currants that's flavoured with saffron and which is traditionally served at Easter. The full recipe is presented here and I hope you enjoy this classic British version of: Easter Biscuits.
These biscuits (cookies) have been made for centuries, to mark the ending of the Lenten fast. The saffron in this recipe hearkens back to the recipe's Medieval origins. Though raw spices would have been used then the mixed spice blend of cinnamon, ginger, nutmeg, allspice is the modern equivalent. Indeed, this spice mix has its origins in Medieval Pourdre Douce (sweet spice powder). In Medieval medicine, the spices were also thought to 'quicken' the body after the lethargy of winter.
In essence the spiece included were believed to engender both a physical and a spiritual re-awakening.
This is the latest in my occasional series of foods for Easter (as we're in the run-up to Easter now).
generous pinch of salt
1 1/2 tsp mixed spice (pumpkin pie spice)
115g (1/4 lb) caster sugar
150g (3/4 cup) butter
1 large egg, separated
75g (3 oz) currants
3 tbsp warm milk
pinch saffron
caster sugar for dusting
Cream together the caster sugar and butter until pale and fluffy. Add the egg yolk and beat well to combine.
Gently fold the flour into the creamed sugar and butter mixture, then work in the currants and milk. Bring the ingredients together to form a fairly soft dough.
Turn the dough out onto a floured work surface and roll out thinly. Using a 7.5cm (3 in) round, fluted, cutter cut out rounds from the pastry, re-rolling where necessary.
Arrange the rounds on greased baking trays then transfer to an oven pre-heated to 180ºC (360ºF, Gas Mark 6) and bake for 8 minutes.
Remove the biscuits from the oven and brush with the beaten egg white then sprinkle over the sugar. Return to the oven and bake for 3 minutes more, or until golden brown on top.
Allow to cool slightly, then transfer to a wire rack and allow to cool completely before serving.
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
These biscuits (cookies) have been made for centuries, to mark the ending of the Lenten fast. The saffron in this recipe hearkens back to the recipe's Medieval origins. Though raw spices would have been used then the mixed spice blend of cinnamon, ginger, nutmeg, allspice is the modern equivalent. Indeed, this spice mix has its origins in Medieval Pourdre Douce (sweet spice powder). In Medieval medicine, the spices were also thought to 'quicken' the body after the lethargy of winter.
In essence the spiece included were believed to engender both a physical and a spiritual re-awakening.
This is the latest in my occasional series of foods for Easter (as we're in the run-up to Easter now).
Easter Biscuits
Ingredients:
300g (2 1/4 cups) plain flourgenerous pinch of salt
1 1/2 tsp mixed spice (pumpkin pie spice)
115g (1/4 lb) caster sugar
150g (3/4 cup) butter
1 large egg, separated
75g (3 oz) currants
3 tbsp warm milk
pinch saffron
caster sugar for dusting
Method:
Crush the saffron into the milk and set aside to infuse, then sift together the flour, salt and spice mix into a bowl.Cream together the caster sugar and butter until pale and fluffy. Add the egg yolk and beat well to combine.
Gently fold the flour into the creamed sugar and butter mixture, then work in the currants and milk. Bring the ingredients together to form a fairly soft dough.
Turn the dough out onto a floured work surface and roll out thinly. Using a 7.5cm (3 in) round, fluted, cutter cut out rounds from the pastry, re-rolling where necessary.
Arrange the rounds on greased baking trays then transfer to an oven pre-heated to 180ºC (360ºF, Gas Mark 6) and bake for 8 minutes.
Remove the biscuits from the oven and brush with the beaten egg white then sprinkle over the sugar. Return to the oven and bake for 3 minutes more, or until golden brown on top.
Allow to cool slightly, then transfer to a wire rack and allow to cool completely before serving.
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Easter Biscuits
https://fabulousfusionfood.blogspot.com/2019/04/easter-biscuits-recipe.html
Easter Biscuits. This is a traditional British spiced Easter biscuit (cookie) recipe whose origins go back 800 years. Simple to make, yet delicious with a cup of tea or coffee.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYWVuuXW8uft3GI51lON4STV_ckE6YUAixa8KNGCDZmm8a_2RSHR9u0uogJOeUE5PdBeGuTkyfIqX10i0X-AD8Wou1Q_9wJWp98xYQhQhn32jm6jY3G_WuuW4mQvH4rp54VRvrfHBJiJI/s1600/easter-biscuits.png
2019-04-05
Yield: 18
Easter Biscuits
Easter Biscuits. This is a traditional British spiced Easter biscuit (cookie) recipe whose origins go back 800 years. Simple to make, yet delicious with a cup of tea or coffee.
prep time: 25 mins
cook time: 30 mins
total time: 55 mins
Ingredients:
- 500g (1 lb) wheat flour
- 100g (1/2 cup) sugar
- 1 packet of active, dried, yeast
- freshly-grated nutmeg, to taste
- pinch of salt
- oil for deep frying
Method:
- In a large bowl, mix together 1l water, the sugar and the yeast. Cover with a clean cloth and set aside to prove over night.
- The following day, sift over the flour and beat with a hand whisk or electric beater until the dough is liquid and homogenous. Season to taste with nutmeg and salt. Cover and set aside in a cool but not cold place to prove over night.
- When ready to cook, heat oil to 180ºC (360ºF) in a deep fat fryer or deep pan. Shape the batter into small balls by hand and gently drop these into the hot oil (do not overcrowd). The balls will raise to the surface of the pan as they fry. Keep turning them so that they cook to an even, deep, golden brown.
- Drain on kitchen paper and serve hot.
© Dyfed Lloyd Evans
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
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