Easterbiscuits Recipes

SEDGEMOOR EASTER BISCUITS

Steps:

• Place currants in small bowl, add brandy and set aside. Preheat oven to 350 degrees. Line baking sheet with parchment.
• Place flours and salt in mixer. Mix briefly on low speed to blend. Dice butter, add to mixer bowl and mix on low speed until blended with flour to make a crumbly mixture. Whisk sugar and spices together and add to mixer. Mix on low. Add egg, 1/2 teaspoon vanilla, currants and brandy, and mix on low just until clumps of dough start to form. Turn dough out on work surface. Knead briefly to smooth.
• Roll out about 3/8-inch thick. Use a 2 1/2-inch-round cutter, preferably fluted, to cut rounds. Reroll scraps. Place rounds on baking sheet. Bake about 25 minutes, until lightly browned. Transfer cookies to a rack. Mix confectioners' sugar with milk and remaining vanilla, and brush on warm cookies. When glaze has set, brush on a second coat. Allow to cool completely. If desired, wrap in packages of three and tie with pastel ribbon.

ITALIAN EASTER COOKIES (BISCOTTI)

Steps:

• Combine flour, baking powder, and salt in a bowl.
• Cream together shortening and white sugar in a bowl until creamy. Add 1 egg at a time, mixing well after each. Add 2 teaspoons anise extract and vanilla extract. Slowly add milk and mix until all ingredients are blended. Slowly add flour mixture, and mix until thick but creamy. Place dough in the refrigerator for 30 minutes to overnight.
• Preheat the oven to 375 degrees F (190 degrees C).
• Coat a work surface and hands with flour. Take a quarter-sized piece of dough and roll into a long narrow sausage shape. Form into desired shapes, such as "s" shapes, twists, candy canes, letters, etc. Cookies will puff up when baked, so be sure each cookie is only about the width of a pinky finger. Place cookies on a baking sheet about 1 1/2 inches apart.
• Bake in the preheated oven until light golden in color and golden brown on the bottom, 12 to 15 minutes. Let cool completely, about 1 hour.
• Place confectioners' sugar in a bowl and add 2 teaspoons anise extract. Mix in milk 1 tablespoon at a time until icing is smooth and creamy and not too drippy. Coat cooled cookies with icing and top with sprinkles.

EASY EASTER BISCUITS

Steps:

• Heat the oven to 180C/160 fan/gas 4. Place the butter and sugar in a bowl and beat together with a wooden spoon until well combined. Add the egg yolk, lemon zest and nutmeg and beat again.
• Add the flour, salt and currants and mix everything together to make a firm dough, using your hands if necessary. Form into a puck-shape, wrap and chill in the fridge for 30 mins.
• Line two large baking sheets with baking parchment and lightly dust your work surface with flour. Cut the dough in half and roll out to a ½ cm thickness. Cut out biscuits using a 6cm fluted cutter, lift onto one of the baking sheets with a palette knife, leaving a little space in between. Repeat with the remaining pastry to make a second tray of biscuits, re-rolling the off-cuts. Chill for 30 mins.
• Bake for 7 mins, then remove from the oven, brush with egg white, sprinkle with extra sugar and return to the oven for 7-8 mins or until lightly golden brown. Leave to cool on the trays for 5 mins then carefully transfer to a wire rack to cool completely.