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Easter Biscuits
Make Mary Berry's traditional fruited biscuits and fun iced shaped biscuits from soft spiced dough.
Baking
Vegetarian
Dessert
Biscuits
Easter
Estimated Nutrition
Calories
160.3
kcal / serving
4810 kcal total
Carbs
25.5
g
per serving
765.4 g total
Fat
5.9
g
per serving
178.2 g total
Protein
1.8
g
per serving
52.5 g total
Cook Time
15
minutes
Serves
30
biscuits
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
150
g
Caster Sugar
1
tsp
Caster Sugar
for sprinkling
250
g
Icing Sugar
Dairy
200
g
Butter
softened
2
piece
Egg Yolk
large, free-range
30
ml
Milk
converted from 2-4 tbsp
Fruits
100
g
Currants
1.5
tsp
Lemon Juice
sieved
GrainsCereals
400
g
Plain Flour
plus extra for flouring
Liquids
30
ml
Water
cold
NutsSeeds
1
tsp
Mixed Spice
level
1
tsp
Ground Cinnamon
level
Other
1
piece
Food Colouring
assorted colours
Method
1
Preheat the oven to 180°C and grease two lined baking trays.
2
Beat the butter and sugar until light, then beat in the egg yolk.
3
Sieve in the flour and spices, adding enough milk to form a soft dough.
4
Divide the dough into two equal halves.
5
Knead currants into one half and roll it out to 5mm thickness.
6
Cut into rounds, place on trays, sprinkle with sugar, and bake for 15 minutes.
7
Cool the fruited biscuits on a wire rack.
8
Roll out the second half of the dough to 5mm thickness and cut into shapes.
9
Bake the shaped biscuits for 10-15 minutes at 180°C and let them cool.
10
Mix icing sugar with sieved lemon juice and water until smooth but stiff.
11
Tint batches of icing with food coloring and pipe decorations onto the cooled biscuits.