There’s just something about Easter that says baking! I’ve always baked Easter treats with my daughter for as long as I can remember, going back to the days when she would stand on her stool with a little pinny on wielding a wooden spoon. I’ve tried to raise her to be a baker and she appears to enjoy it still. Easter is great for using those gorgeous ice cream colours that I adore to decorate fondant iced biscuits or butter icing swirled onto a cupcake.
Today I’m keeping my biscuits plain with just a sprinkling of icing sugar. A mixture of egg shaped and traditional shaped Easter biscuits but both mini sized. I have a family member who’s feeling a bit under the weather so I’ve stacked some up in a bag and tied it with a ribbon to give to her as a gift hopefully they will bring her some pre Easter cheer. This recipe is one of Mary Berry’s as I always find her recipes so easy to follow. You may want to add some dried fruit to yours but as these are lemon biscuits as opposed to traditional cinnamon biscuits I’m leaving the fruit out.
If you want to do a spot of early Easter baking Here’s what you’ll need:
- 100g unsalted butter. Softened
- 75g caster sugar
- 1 egg separated
- 1 small lemon unwaxed
- 200g Plain flour
- 1-2 tbsp milk
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. Add enough milk to make a fairly soft dough.
Knead the dough on a floured work surface, I place a length of parchment on the work surface instead as I find this stops the mess and is just much easier! I usually shape the dough into a ball and chill in the fridge for 10 mins as if it’s firmer it helps when rolling it out and makes it easier to handle.
Using a rolling pin, roll out the dough until 5mm/¼in thick. Using a 6cm/2½in fluted cutter, I used a small cutter for my mini biscuits but you can use whichever size you prefer. Cut out 24 rounds. (Amount depends on size of cutter) Transfer to the baking trays using a palette knife.
Bake the biscuits for 8 minutes. Meanwhile, lightly beat the egg white using a fork.
Brush the tops of the cooked biscuits with beaten egg white. Sprinkle over caster sugar and return to the oven 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.
I like a pale biscuit personally so I reduce the baking time accordingly. I don’t always brush with egg either so that’s your choice also.
The biscuits can be made up to three days ahead and kept in an airtight container.
I will be baking more Easter treats in the next couple of weeks so keep an eye out!
Happy Easter Baking!