This weekend it was a little chilly to say the least. This may have had something to do with the so called “Mini Beast From the East” drifting over the UK from Siberia. Chilly days throw up the question of what to do to keep the kids entertained?
My six year old twin daughters love to bake, so we looked up some recipes that would be perfect for Easter. We found the perfect recipe for Easter biscuits, we tweaked it here and there to our taste (who invented candied peel!) and spent an enjoyable afternoon baking them. Kids love to do as much as they possibly can during the process and this recipe allows that, without too many mishaps. We needed to take extra care when brushing the biscuits with egg white as the tin was hot.
The girls chose heart shapes for the cookies, but any shape of choice would suffice. We will definitely be making these again, they didn’t last long in our house and were extremely popular with my teenage sons!
125g unsalted butter softened
75g castor sugar
1 egg, separated
I pinch of baking powder
1/2 teaspoon cinnamon
1/2 teaspoon mixed spice
a handful of currants
extra sugar for top of biscuits
Pre heat the oven to 200 C
Line or grease 2 baking trays
Cream the butter and sugar together until light and fluffy.
Add the egg yolk and beat the mixture for another minute.
Sift the dry ingredients and add to the bowl.
Combine everything together to make a dough.
Work the currants into the dough
Roll out the dough on a floured surface to around 5mm thickness.
Cut into shape of choice.
Arrange on the baking trays, allowing a little space for spreading.
Bake for 10 minutes until starting to turn golden.
Remove from the oven and brush the tops of each biscuit with whisked egg white.
Sprinkle with sugar and return to oven for another 5 minutes
Remove from oven.
Cool on a wire rack.
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