Wednesday, 28 March 2018

Spiced Easter Chick Biscuits

You should be staring at a perfect Easter-themed photo of a luscious lemon pavlova, complete with copious folds of thick double cream and decorated with a mountain of decadent mini eggs. Imagine reading glowing prose describing this egg-cellent* Easter centrepiece and bookmarking the page for your celebrations.

However, I forgot to buy lemons and in a very un-Lent-like indulgent evening I devoured every single one of the Mini Eggs (just doing my best, trying to live up to the blog strap-line natch). On a side note, why do the yellow ones taste the best? They are the Spring-time equivalent of orange smarties and the maltesers in boxes of Heros.

So instead, I present to you these Easter Chick Biscuits. Perfect for dunking into a hot cuppa when sheltering from the inevitably terrible bank holiday weather muttering grumpily that the novelty of snow has worn off so much that we aren’t even entertaining the thought of excitedly retrieving the sledges from the shed this time round. And, ahem, these biscuits are also perfect for when you’ve greedily devoured all the ingredients intended for your first bake.

Feel free to add your own slightly-robotic looking decorative Easter bunnies.

*an Easter blog would not be complete without at least one Easter pun. Believe me, I’ve been very restrained this year.

Easter Chick Biscuits
(makes 15-18)

100g softened butter
75g caster sugar
1 large egg yolk
200g plain flour
1 tsp mixed spice
Zest 1 lemon
50g currants 
1 tbsp milk, optional

1. Preheat the oven to 180C/350F/Gas Mark 4. Grease and line two baking trays with baking parchment
2. Beat together the butter and sugar until soft and fluffy. Beat in the egg
3. Sieve the flour, add in the mixed spice and lemon zest and bring together, using your hands, to form a soft dough. Add a tbsp of milk if needed
4. Stir in the currants and knead the dough on a floured surface. Roll out the biscuit dough to a thickness of approx a quarter inch. Using an Easter-themed biscuit cutter, cut out the biscuits
5. Place the biscuits on the baking trays and bake for 12-15 min

Baker's notes...
  • Store the biscuits in an airtight container for up to three days
  • Happy Easter!