Easter biscuits
Hello everyone, Amanda from Indigo Bakes here. I hope you are all well and staying safe. Hopefully, a lot of you will have had your first vaccination jab, I’ve still got a few months to wait for mine, so I am still being super careful.
We are looking forward to some warmer weather as spring still creeps up upon us. We have hyacinths coming through in the garden and lots of crocuses and primroses showing us their colours. I am using the waste eggshells from the bakery on my flower beds to stop the early slugs and snails eating my tulips as they come through. I will keep you posted on how that is working.
I am writing this sat next to our ovens in the bakery, keeping warm having just eaten a lovely cottage pie!
The recipe for this Rabbiter edition is Granny Indigo’s Easter Biscuits it will be slightly late for Easter, but a great one to bake with the kids during the holidays.
Ingredients:
100g Caster Sugar
(extra for topping biscuits)
100g softened butter
250g Plain Flour
½ tsp baking powder
1 medium egg
80g currants
2 tbl milk
1tsp mixed spice
Method:
Pre-heat oven to 200c
Cream sugar and butter together until pale and fluffy
Add egg and beat until fully incorporated.
Add flour and baking powder and mixed spice and stir in.
Add enough milk to make the dough pliable.
Stir in the currants.
Turn out onto a floured work surface. Bring the dough together and roll out to around 5mm thick.
Cut out biscuits and place onto a parchment lined tray.
Bake in hot oven for around 10-12 mins, the edges should just start to go golden.
As soon as you take the biscuits out of the oven, sprinkle with caster whilst still piping hot and then leave to cool.
Best enjoyed with a lovely cup of tea!
Remember you can order your home delivery of fresh baked goods from Indigo Bakes: www.indigobakes.co.uk
