Somerset Easter Biscuits

Somerset Easter Biscuits

From the Great British Bake Off Calendar  March 2013              Makes:16


This butter-rich short dough is flavoured with those ingredients associated with Easter: warm, fragrant spices, dried fruit and candied peel. To make a good crunchy topping, brush the biscuits with egg white and sprinkle with sugar towards the end of the baking time.


What do we need:

125 gr unsalted butter
75 gr caster sugar
1 medium free-range egg separated
200 gr plain flour
a good pinch of salt
a good pinch of baking powder
1/2 teaspoon ground mixed spice
1/2 teaspoon ground cinnamon
50 gr raisins
1 teaspoon finely chopped mixed peel
extra sugar, for sprinkling

a 6.5 cm fluted round biscuit cutter  ( I only have a 6 cm one)
2 baking trays, greased with butter. ( I used baking paper)

1.Preheat your oven to 200C.

2.In a large bowl, beat the butter until creamy, using a wooden spoon or an electric whisk or mixer. Gradually beat in the sugar and continue beating for a couple of minutes, until the mixture is light and fluffy. Add the egg yolk (save the egg white for the topping) and beat for a further 1 minute. Sift the flour, salt, baking powder, mixed spice and cinnamon into the bowl and stir until thoroughly combined. Work in the raisins and chopped peel with your hands to make a firm dough.

3.Turn out on to a lightly floured work surface and roll out to about 5 mm thick. Cut into rounds using the fluted cutter. Re-roll the trimmings and cut out more rounds. Make sure the raisins are not in the way....

4.Arrange the biscuits, slightly apart, on your prepared baking trays. Bake in your preheated oven for about 10 minutes, ( 8-9 was more than enough for mine) until firm and pale golden.

5.Remove from your oven and lightly brush each biscuit with the gently whisked egg white, then sprinkle with a little caster sugar. Return the biscuits to the oven and bake for a further 3-5 minutes, until the tops are golden and crunchy. Leave to cool on the trays for a minute, then carefully transfer to your wire rack and leave to cool completely.
Store in an airtight container.


                                                           "Happy Easter"