Easy Easter Biscuits Recipes

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EASY EASTER BISCUITS



Easy Easter biscuits image

Celebrate Easter and the start of spring with these easy currant biscuits flavoured with lemon and nutmeg. They're perfect served with a cuppa

Provided by Esther Clark

Categories     Afternoon tea

Time 45m

Yield Makes 40

Number Of Ingredients 8

250g unsalted butter , softened
140g golden caster sugar , plus extra for sprinkling
1 medium egg , separated and beaten
1 lemon , zested
generous grating of nutmeg
300g plain flour , plus extra for dusting
½ tsp fine salt
60g currants

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.

Nutrition Facts : Calories 100 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 6 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.07 milligram of sodium

ITALIAN EASTER COOKIES (BISCOTTI)



Italian Easter Cookies (Biscotti) image

This is my Italian grandmother's recipe from long ago. She use to make these cookies for every Easter celebration. I have since picked up where she left off and now make these cookies as part of our Easter tradition. I love the anise flavoring but if you don't like anise you can substitute with almond extract and they are just as good! This is my favorite cookie to dip in my coffee! Enjoy!

Provided by LANAIAH

Categories     World Cuisine Recipes     European     Italian

Time 2h15m

Yield 72

Number Of Ingredients 13

6 cups all-purpose flour
6 teaspoons baking powder
1 teaspoon salt
1 cup shortening (such as butter-flavored Crisco®)
1 cup white sugar
4 whole eggs
2 teaspoons anise extract
1 teaspoon vanilla extract
1 cup milk
1 cup confectioners' sugar
2 teaspoons anise extract
2 tablespoons milk, or as needed
¼ cup sprinkles, or as needed

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.

Nutrition Facts : Calories 90.7 calories, Carbohydrate 13.3 g, Cholesterol 10.6 mg, Fat 3.4 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 0.9 g, Sodium 78.7 mg, Sugar 5.2 g

SEDGEMOOR EASTER BISCUITS



Sedgemoor Easter Biscuits image

These Easter cakes are from Sedgemoor in Somerset, in the southwest of England. A kind of cross between a scone and shortbread, and liberally studded with currants, they are meant to be nibbled alongside chocolate Easter eggs. And whether they are made at home or bought in a bakery, tradition has it that they should be bundled in threes and tied with ribbon, to represent the Holy Trinity.

Provided by Florence Fabricant

Categories     brunch, easy, lunch, dessert

Time 40m

Yield 18 cookies

Number Of Ingredients 14

3/4 cup dried currants
2 tablespoons brandy
3/4 cup whole-wheat pastry flour
2/3 cup all-purpose flour
1/2 teaspoon salt
4 ounces (1 stick) unsalted butter, slightly softened
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground allspice
1 large egg, beaten
1 teaspoon vanilla extract
3/4 cup sifted confectioners' sugar
4 teaspoons milk.

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.

Nutrition Facts : @context http, Calories 142, UnsaturatedFat 2 grams, Carbohydrate 22 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 71 milligrams, Sugar 14 grams, TransFat 0 grams

EASY CHEESY BISCUITS



Easy Cheesy Biscuits image

I'm a big fan of homemade biscuits but not the rolling and cutting that goes with them. The drop biscuit method solves everything. -Christina Addison, Blanchester, Ohio

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 10

3 cups all-purpose flour
3 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
3/4 teaspoon cream of tartar
1/2 cup cold butter
1 cup shredded sharp cheddar cheese
1 garlic clove, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
1-1/4 cups 2% milk

Steps:

  • Preheat oven to 450°. In a large bowl, whisk flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse crumbs. Stir in cheese, garlic and pepper flakes. Add milk; stir just until moistened., Drop dough by heaping 1/4 cupfuls 2 in. apart onto a greased baking sheet. Bake 18-20 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 237 calories, Fat 12g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 429mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.

EASY BISCUITS



Easy Biscuits image

Whip up this buttery, easy biscuit recipe to serve with breakfast or dinner. The dough is very simple to work with, so there's no need to roll with a rolling pin; just pat to the right thickness. — Taste of Home Test Kitchen

Provided by Taste of Home

Time 25m

Yield 15 biscuits.

Number Of Ingredients 5

2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/3 cup cold butter, cubed
2/3 cup 2% milk

Steps:

  • Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter., Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Serve warm.

Nutrition Facts : Calories 153 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 437mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

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Top Asked Questions

How to bake Easter biscuits?
Cut out Easter biscuits using an assortment of shaped cutters, such as bunnies, Easter eggs, chicks or spring flowers. Lightly grease two baking trays lined with baking paper. Place the biscuit shapes on the prepared baking trays and bake in the preheated oven for 10–15 minutes. Remove from the oven and lift onto a wire rack to cool.
What can I make for Easter?
Choose from recipes including Easter lollies, rabbit biscuits and chocolate shortbreads. Bake our easy Easter biscuits then choose from two options to decorate them – or you can halve the amounts of jam and icing sugar and make both Celebrate Easter and the start of spring with these easy currant biscuits flavoured with lemon and nutmeg.
How do you make the simplest biscuits?
The simplest biscuits you and the kids will ever bake. We’ve stamped clean toys into these to decorate them – try your own favourite patterns Heat the oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Put the butter in a bowl and beat it with electric beaters until soft and creamy.
How do you cook currant biscuits?
Celebrate Easter and the start of spring with these easy currant biscuits flavoured with lemon and nutmeg. They're perfect served with a cuppa Heat the oven to 180C/160 fan/gas 4.

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