Somerset Easter Biscuits

I baked Somerset Easter Biscuits for Mother’s Day. The recipe came from the Great British Bake Off calendar I got for Christmas. Again, I haven’t included a picture of the biscuits, mainly because they were eaten so quickly but it also didn’t represent how lovely they were. Another easy to follow and easy to execute recipe.

Somerset Easter Biscuits

  • 125g unsalted butter, softened
  • 75g caster sugar
  • 1 medium free-range egg, seperated
  • 200g plain flour
  • pinch of salt
  • pinch of baking powder
  • 1/2 tsp ground mixed spice
  • 1/2 tsp ground cinnamon
  • 50g raisins

biscuit cutter and greased baking trays

Preheat the oven to 200C.

In a large bowl, beat the butter until creamy, using a wooden spoon or an electric whisk/mixer. Gradually beat in the sugar and continue beating for a couple of minutes, until the mixture is light and fluffy. Add the egg yolk (save the egg white for the topping) and beat for a further minute. Sift the flour, salt, baking powder, mixed spice and cinnamon into the bowl and stir until thoroughly combined. Work in the raisins with your hands to make a firm dough.

Turn out on to a lightly floured work surface and roll out to about 5mm thick. Cut into rounds using the cutter. Re-roll the trimmings and cut out more rounds. Arrange the biscuits, slightly apart, on the greased baking trays. Bake in the preheated oven for about 10 minutes, until firm and pale golden. Remove from the oven and lightly brush each biscuit with the gently whisked egg white, then sprinkle with a little caster sugar. Return the biscuits to the oven and cook for a further 3-5 minutes, until the tops are golden and crunchy. Leave to cool on the trays for a minute, then carefully transfer to a wire rack and leave to cool completely.

 

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