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Easter Biscuits (Cookies)
Pre-heat your oven to 170°C, 325°F or Gas Mark 3, (Adjust for fan-assisted ovens)
Cream 125g (4oz), soft butter and 125g (4oz) caster sugar until fluffy and pale using an electric whisk or a wooden spoon.
Culinary Fact
Easter or Lenten biscuits were eaten on Shrove Tuesday in the Middle Ages as a last rich treat before fasting.
Beat in 1 large egg. Fold in 225g (4oz) plain flour, 75g (3oz) currants, zest of 1 orange and 1 lemon and ½ teaspoon of ground cinnamon and allspice a little at a time.
Roll out the dough to about 3mm (⅟8 inch) thick, cut into 5cm (2 inches) wide rounds and place onto a greased baking sheet.
Bake in a pre-heated oven for 10 minutes. Remove and brush with egg white. Sprinkle with sugar. Return to the oven for a further 5 minutes.
Cool on a rack and dust with a little nutmeg.
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