Easter Biscuits
By Chelsea SugarPage views: 32580Lemon and currants with a crunchy dredging of Caster Sugar! Enjoy these Easter biscuits anytime!
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2 reviews
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Difficulty Easy
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Prep time 20 mins
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Cooking time 12 mins
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Serves
24
175g butter
1/2 cup Chelsea Caster Sugar
grated rind of 1 lemon
2 egg yolks
1 3/4 cups flour
1/2 cup currants
A little egg white, lightly beaten for glaze
Extra Chelsea Caster Sugar to decorate
Preheat oven to 180ºC.
Cream the butter, sugar and lemon rind until light & fluffy. Work in the egg yolk, then stir in the flour and currants. Knead lightly until smooth. Leave the mixture in the fridge or a cool place for about 1 hour.
Roll out the dough on a lightly floured surface to 3mm thick. Cut into rounds with a fluted 7.5cm cookie cutter. Brush with a little egg white, dredge with Caster Sugar, lift onto a baking paper lined tray & bake for 12–15 minutes or until just golden brown.
Lift onto a wire rack & leave to cool. Store in an airtight container.
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