Easter Biscuits
Easter Biscuit
Lovely recipe for sugary Easter Biscuits. I remember making these as a child every year with my family and it’s so lovely to keep up the tradition with this gluten free, dairy free recipe.
Makes approximately 10 (depends on cutter size)
Ingredients:
125 g dairy free spread
75 g caster sugar
1 egg
225 g gluten free plain flour
1/4 tsp mixed spice
1/2 tsp ground cinnamon
100 g currants, raisins or mixed peel
Caster sugar for top.
Method:
Preheat the oven to 190°C / 170° Fan / 375°F / Gas Mark 5.
Lightly grease or line several baking sheets.
Place the butter and sugar into a bowl and beat until light and creamy. Gradually beat the egg into the mixture.
Sift the flour and spice into the bowl and stir into the mixture.
Once it is combined add the raisins and stir again.
Mix to make a firm dough and knead lightly.
Roll out the dough on a lightly floured surface approximately 1/2 cm thick. If you find the mixture too sticky then add more flour to it and knead it in.
Cut out into the shape you desire. A 10 cm cutter will make approximately 10 biscuits.
Place onto the baking sheets and kneed and re-roll all the waste to cut out more biscuits until it is all used up.
Bake in the oven for 15 minutes until browned.
Remove from oven and sprinkle caster sugar over them.
Leave for 5 minutes on the tray to cool and then carefully transfer them onto a cooling rack.
Additional Notes:
Why not substitute the raisins for cherries?
Equipment Used:
KitchenAid Stand Mixer or hand whisk
Baking sheet
Cooling rack.
