Easy Easter biscuits
- Preparation and cooking time
- plus chilling
- Makes 40
- 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
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.
- STEP 4
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.