Me and the kids have been busy the last week making Easter bakes.Not one, but two recipes for you to make with your kids, Easter biscuits and Simnel biscuits.
Cat made the Easter biscuits and is eager to make more over the weekend.I used large cutter but I think a medium would be best so you yield more biscuits.I made the first batch Simnel biscuits and the kids helped decorate on the second batch.
115g (1/2 cup) butter at room temperature, diced
75g (scant 1/2 cup) caster (superfine) sugar, plus extra for sprinkling
1 egg, separated
200g (1 3/4 cups) plain (all-purpose) flour
1/2 tsp mixed (apple pie) spice
1/2 tsp ground cinnamon
50g (1/4 cup) currants
1 tbsp chopped mixed (candied) peel
1-2 tbsp milk
1. Preheat the oven to 200°C/400°F/Gas 6. Lightly grease two baking sheets.Beat together the butter and sugar in a bowl until light and fluffy, then beat in the egg yolk.
2. Sift together the flour, mixed spice and cinnamon over the creamed mixture.Using a metal spoon gently fold in the currants and candied peel.Add sufficient milk to mix to a fairly soft dough.
3. Turn out the dough on to a floured surface.Knead lightly until the dough is smooth.Using a floured rolling-pin, to about 5mm/1/4 in thick. Using a 5cm/2in fluted cutter, stamp out the rounds.Carefully transfer the rounds to the greased baking sheets and bake for 10 minutes.
4. Beat the egg white, then brush over the biscuits.Sprinkle with a little caster sugar and return them to the oven for another 10 minutes or until golden brown.Transfer to a cooling rack.
175g (3/4 cup) unsalted (sweet) butter, at room temperature, diced
115g (generous 1/2 cup) cater (superfine) sugar
Finely grated rind of 1 lemon
2 egg yolks
225g (2 cups) plain (all-purpose) flour
50g (1/4 cup) currants
For the topping
400g (3/4 cup) marzipan
200g (1 3/4 cups) icing (confectioners’) sugar, sifted
2-3 shades of food colouring
Mini sugar-coated chocolate eggs
1. Preheat the oven to 180°C/350°F/Gas 4. Put the butter, sugar and lemon rind in a bowl and cream until together with either a wooden spoon or electric mixer until light and fluffy. Beat in the egg yolks, then stir in the flour and currants and mix to a firm dough.Mine was a little soft so I put it in the fridge for an hour to firm up.
2. Roll the dough out on a sheet of baking parchment to just under 5mm/1/4in thickness. Using a 9cm/3 1/2 in fluted cutter, stamp out rounds and place, them on the baking sheet leaving spaces in-between.
3. To make the topping, roll out the marzipan to just under 5mm/1/4 in thickness and use a 6cm/2 1/2 in plain or fluted cutter to stamp out the same number of rounds as there are biscuits.Place the marzipan round on top of each biscuit and press lightly to fix the marzipan to the dough.
4. Bake the biscuits for about 12 minutes, or until just golden brown.Remove from the oven and leave to cool on the baking sheets.
5. Sift the icing sugar in a bowl and add just enough water to mix to a smooth, soft, spreadable consistency (add 1 tablespoon at a time and mix well before adding another).Divide the water icing into 3 bowls and add a few drops of food colouring to each.I put in one drop at a time using a cocktail stick.Stir well until you have the colour you want.
6.Divide the biscuits into 3 and spread the coloured icing over the marzipan.Whilst still wet add the sugar-coated chocolate eggs and leave to set.
Store your biscuits in an airtight container and eat within 3 days.I’m sure you can manage that
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