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Not a single chocolate Easter Egg in the house; most disappointing for a chocolate lover (the Hotel Chocolat Egg has long since been devoured). To dampen that sweet craving a little pack of homemade Easter Biscuits – deliciously buttery and crumbly and soft and lemony inside. Studded with a few juicy currants to add a contrasting texture. Excellently packaged too. So a simple little piece of foodporn by way of thanks to Auntie Elizabeth Liz.

Easter Biscuits

7 Comments »

  1. Pille says:

    You know, I’ve so got used to the life back home. Easter is all about dairy and eggs here – we colour eggs and then jarp them; and we make curd cheese pashka for dessert.
    The March (Easter) issue of Delicious (British edition) arrived recently on my doorstep, and I was utterly confused why it was full of chocolate recipes. The I remembered that in the UK Easter is all about chocolate :)

  2. Andrew says:

    I read your post about colouring eggs with beetroot – they look great but not sure I’d wanna eat one. It is indeed all about chocolate over here! I’m yet to try out any of those Delicious mag recipes… next weeks dessert maybe?

  3. Trig says:

    Belated Happy Easter, Andrew. I’ve learnt this year that being abroad is a bad deal when it comes to Hotel Chocolat sending you goodies. I’ve missed out on the chocolate completely this year.

  4. Holler says:

    Nice gift and I really like the presentation, but you must have some chocolate soon!

  5. Toffeeapple says:

    Is there any chance of Aunty Liz parting with the recipe, do you think? They sound just the sort of thing might want to eat.

  6. Auntie Lizzie says:

    Easter Biscuits!
    The recipe is in fact from a really old Mary Berry book, much used and not one for the coffee table!(now only available in paper-back) called ‘Fast Cakes’
    175g un-salted Butter(not one for anyone watching their weight, but marg no good for these)
    100g Caster Sugar
    finely grated rind of 1 Lemon
    2 Egg Yolks
    225g Plain Flour
    50g Currants
    a little Egg White and extra Caster Sugar to glaze
    Heat the oven to 350 f,180 c,gas mark 4 ( my fan oven is very fearce so 140 is hot enough),
    Lightly grease two baking sheets.
    Cream the butter with the sugar and lemon rind until light and fluffy,work in the egg yolks and then stir in the flour and currants and kneed lightly until smooth.
    Leave the mixture in the fridge for about 1 hour to cool.
    Roll out the dough on a lightly floured table (3mm) thickness and cut into rounds with a fluted (7 cm) cutter. Brush with a little lightly beaten egg white, dredge with caster sugar, lift onto a baking sheet and bake in the oven for 12-15 minutes or until just golden brown.
    Lift onto a wire rack and leave to cool.Store in an airtight tin.
    Makes about 20 biscuits.
    (I usually have to double the quantity as there is never enough)

  7. Toffeeapple says:

    What a wonderful Auntie Lizzie you are, Thank you so very much! I don’t think I’ll wait until next Easter though…

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