With Easter just around the corner why not try out these Mary Berry Easter biscuits.
Mary says: “Use half of the dough to make traditional Easter fruit biscuit, and half to make iced Easter biscuits in seasonal shapes.”
For the dough
200g/7oz softened butter, plus extra for greasing
150g/5½oz caster sugar
2 large free-range egg yolks
400g/14oz plain flour, plus extra for dusting
1 level tsp ground mixed spice
1 level tsp ground cinnamon
2–4 tbsp milk
For the traditional currant biscuits
caster sugar, for sprinkling
For the iced biscuits
1–2 tsp lemon juice
250g/9oz icing sugar
different food colourings
- Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease two baking trays lined with baking paper.
- Measure the butter and sugar into a bowl and beat together until light and fluffy. Beat in the egg yolk. Sieve in the flour and spices and add enough milk to make a fairly soft dough. Bring together, using your hands, to make a soft dough.
- Halve the mixture and set half to one side.
- For the traditional currant biscuits, add the currants to half of the mixture and knead lightly on a lightly floured work surface. Roll out to a thickness of about 5mm/¼in. Cut into rounds using a circular cutter. Place on the prepared baking trays. Sprinkle with caster sugar.
- Bake in the preheated oven for 15 minutes, or until pale golden brown. Keep a careful eye on the biscuits – it doesn’t matter if you open the oven door to check. Sprinkle with more caster sugar and lift onto a wire rack to cool. Store in an airtight container.
- For the iced biscuits, knead the remaining half of the biscuit dough lightly on a lightly floured work surface. Roll out to a thickness of 5mm/¼in. Cut out Easter biscuits using an assortment of shaped cutters, such as bunnies, Easter eggs, chicks or spring flowers.
- Lightly grease two baking trays lined with baking paper.
- Place the biscuit shapes on the prepared baking trays and bake in the preheated oven for 10–15 minutes. Remove from the oven and lift onto a wire rack to cool.
- To make the icing, pass one teaspoon of lemon juice through a fine sieve, to remove any pips or bits. Mix the icing sugar with the lemon juice and then add about two tablespoons of cold water, adding it little by little until you have a relatively stiff but smooth icing. Add a splash more sieved lemon juice if necessary.
- Divide the icing into separate bowls and mix in food colourings of your choice into the separate bowls of icing, until you achieve the desired shade.
- Spoon a little icing into a piping bag and pipe your decorations onto the biscuits. For a smooth finish, you can pipe the outline of your design in the firmer icing, then slacken it down a bit by mixing in a little more water, giving the icing more of a runny consistency, and use this to fill in the designs.
Let me know how you got on, why not share a snap and we’ll showcase your baking skills in the next issue of In the Same Boat…. Happy baking!