I got a bit over-excited in Divertimenti last weekend and spent a small fortune on a whole array of biscuit cutters. Including a flower petal and an appropriately-Easter-themed chick cutter.
Great, I thought, Easter biscuits: done.
The only problem was that, well, the chick biscuits turned out a bit rubbish. Tasty, but some chicks had no legs, others were missing their tail, others came out of the oven beak-less. Only one chick survived with all extremities intact, but even then, when I showed this one lone chick survivor to A the conversation went a little like this:
Me: [holding up chick biscuit] 'Oh. A. What do you think this is?'
A: [look of intense concentration] 'hmmm...is it a bear?'
Me: 'No, A. It is not. Guess again. And note time of year'
A: 'Is it some kind of bird?'
Me: [pointing wildly at the not-insignificant collection of empty Easter Egg boxes piled up awaiting recycling day] 'Again, time of year. Note it. And guess again'
A: '......I know! Its a chicken! A Chicken!'
Me: [eyebrows raised quizzically] 'An Easter chicken?'
A: 'Baby chicken?.... Chick!! Its a Chick!!'
Me: [nodding] 'That is correct'
A: ' .....Please may I eat it?'
So, after the first batch, the chicks got chucked and my bear/bird/chicken cutter was dumped unceremoniously in favour of the petal cutter, the results of which are in the picture above. For the only photo of the chick survivor, Chicky (an original name you'll find, that I put plenty of thought into choosing) see below.
Easter Garibaldi Biscuits
(adapted from James Martin, at the BBC)
110g/4oz caster sugar
110g/4ox softened butter
1 egg, seperated
225g/8oz plain flour
Half a teaspoon mixed spice
55g/2 oz currants
30g/1oz candied peel
2-3 tbsp milk
1. Line 1-2 baking trays with greaseproof paper and preheat the oven to 160C/235F/Gas MArk 3.
2. Cream the butter and sugar together in a bowl until light and fluffy. This will take between 3-5 minutes
3. Beat in the egg yolk until well combined
4. Fold in your flour, stir in the mixed spice, currants and candied peel
5. Add the milk gradually until a stiff dough has been formed; you may not need all the milk
6. Roll out the dough onto a floured surface and using a cutter of your choice cut out your biscuits
7. Place on the baking sheet and intially bake the biscuits for ten minutes. Then whip your biscuits back out and brush with the egg white you've kept behind, sprinkle with a little sugar and return to the oven for 5-10 minutes longer until they are light golden-brown in colour
8. Cool on a wire rack. Although tasty eaten warm with a nice cup of tea, they will keep in an air-tight container for a few days
Chicky, the only intact Easter chick:
Bit rubbish, no??