Easter Currant Biscuits Season: any From garden: lemon, orange or lime Type: dessert Source: taste.com.au Difficulty: easy Allergies: contains wheat flour and egg Serves: 40 biscuits (6cm fluted cutter) Equipment: Ingredients: Large mixing bowl 2 cups flour Scales 155g chilled butter Wooden spoon 3/4 cup currants Small mixing bowls ½ cup caster sugar 1 orange, lemon or lime rind, finely grated Round bladed knife 1 egg, room temperature Fork Caster to sprinkle Baking tray Baking Optional Icing: Juicer 2 cups icing sugar Biscuit cutter 6 cm of lemon, orange or lime Rolling pin What to do: Set oven to 180 degrees. Line 3 baking with baking paper Sift the flour into a large mixing bowl. Cut butter into small cubes, then use your finger tips to rub in the butter until the mixture resembles fine breadcrumbs. Add the currants, sugar and lemon rind, use a wooden spoon to mix well. Break the egg into a small bowl and whisk lightly with a fork. Add the egg to the flour mixture and use a round-bladed knife in a cutting action to mix until evenly incorporated and the mixture begins to come together. Turn onto a lightly floured surface and bring dough together with your hands. Divide the dough in half and place between 2 sheets of baking paper. Roll out until about 5 mm thick. Use a 6cm fluted cutter to cut out biscuits. Place on the lined trays, then sprinkle with caster sugar and bake for about 15 minutes or until golden brown. Meanwhile, if you have time you can make icing. Sift icing sugar and juice lemon, orange or lime. Gradually pour some of the juice into the icing sugar and mix well. Be careful not to add all the juice at once as your icing might become too runny. Cool biscuits on rack and then spread with icing. These biscuits are a version of a traditional English Easter biscuit. The soft, buttery textured biscuits were filled with currants and sprinkled with caster sugar to give a sugary crunch. They were usually slightly bigger than a traditional British biscuit, at up to 10cm in diameter. They were wrapped and given as gifts on Easter Sunday.
Easter Currant Biscuits Season: any Type: dessert Difficulty: easy Serves: 40 biscuits (6cm fluted cutter) From garden: lemon, orange or lime Source: taste.com.au Allergies: contains wheat flour and egg Equipment: Large mixing bowl Scales Wooden spoon Small mixing bowls Round bladed knife Fork Baking tray Baking Juicer Biscuit cutter 6 cm Rolling pin Ingredients: 2 cups flour 155g chilled butter 3/4 cup currants ½ cup caster sugar 1 orange, lemon or lime rind, finely grated 1 egg, room temperature Caster to sprinkle Optional Icing: 2 cups icing sugar of lemon, orange or lime What to do: Set oven to 180 degrees. Line 3 baking with baking paper Sift the flour into a large mixing bowl. Cut butter into small cubes, then use your finger tips to rub in the butter until the mixture resembles fine breadcrumbs. Add the currants, sugar and lemon rind, use a wooden spoon to mix well. Break the egg into a small bowl and whisk lightly with a fork. Add the egg to the flour mixture and use a round-bladed knife in a cutting action to mix until evenly incorporated and the mixture begins to come together. Turn onto a lightly floured surface and bring dough together with your hands. Divide the dough in half and place between 2 sheets of baking paper. Roll out until about 5 mm thick. Use a 6cm fluted cutter to cut out biscuits. Place on the lined trays, then sprinkle with caster sugar and bake for about 15 minutes or until golden brown. Meanwhile, if you have time you can make icing. Sift icing sugar and juice lemon, orange or lime. Gradually pour some of the juice into the icing sugar and mix well. Be careful not to add all the juice at once as your icing might become too runny. Cool biscuits on rack and then spread with icing. These biscuits are a version of a traditional English Easter biscuit. The soft, buttery textured biscuits were filled with currants and sprinkled with caster sugar to give a sugary crunch. They were usually slightly bigger than a traditional British biscuit, at up to 10cm in diameter. They were wrapped and given as gifts on Easter Sunday.
Currant_butter_biscuits-1.docx