Mary Berrys Easter Biscuits Recipes

MARY BERRY'S EASTER BISCUITS

Steps:

• Preheat the oven 200C/180C Fan/Gas 6. Line three baking trays with baking paper.
• Put the butter and sugar in a bowl and beat until well combined and fluffy. Add the egg yolk and lemon zest. Sift in the flour and mix well. Stir in the currants and enough milk to make a fairly soft dough.
• Knead the dough on a floured work surface and, using a rolling pin, roll out the dough until 5mm/¼in thick. Using a 6cm/2½in fluted cutter, cut out 24 rounds. Transfer to the baking trays using a palette knife and bake for 8 minutes.
• Lightly beat the egg white using a fork.
• Remove the biscuits from the oven and brush the tops with the beaten egg white. Sprinkle over caster sugar and return to the oven for 5 minutes, or until pale golden brown and cooked though. Leave to cool on the trays for a few minutes, then carefully lift onto a wire rack to cool completely.

DORCHESTER BISCUITS RECIPE

Steps:

• Preheat oven to 180 degree C.
• Take flour, salt, cayenne in a bowl and mix well.
• Add cheese and butter and mix well.
• Shape it into a dough,
• Take small portion of dough and roll it in chopped nuts. Flatten it.
• Arrange it in a baking tray.
• Bake for 15 to 20 mins.
• Remove and cool completely.
• Store in a air tight container.
• Enjoy.

FORK BISCUITS

Steps:

• Preheat the oven to 180°C /fan 160°C/ gas 4. Lightly butter two baking trays. Measure the butter into a bowl and beat to soften. Gradually beat in the sugar and then the flour. Bring the mixture together with your hands to form a dough. Form the dough into 16 balls about the size of a walnut and place spaced well apart on the prepared baking trays. Dip a fork in a little water and use this to flatten the biscuits. Bake in the preheated oven for 15-20 minutes until a very pale golden. Lift off the baking tray and leave to cool completely on a wire rack. Get your copy of Simple Comforts, Mary Berry's essential new guide to comfort cooking. Featuring over 120 delicious, foolproof recipes, including a whole chapter of Mary's favourite new bakes and puds: