Sedgemoor Easter Biscuits Recipes

SEDGEMOOR EASTER BISCUITS

These Easter cakes are from Sedgemoor in Somerset, in the southwest of England. A kind of cross between a scone and shortbread, and liberally studded with currants, they are meant to be nibbled alongside chocolate Easter eggs. And whether they are made at home or bought in a bakery, tradition has it that they should be bundled in threes and tied with ribbon, to represent the Holy Trinity.

Provided by Florence Fabricant

Categories brunch, easy, lunch, dessert

Time 40m

Yield 18 cookies

Number Of Ingredients 14

Sedgemoor Easter Biscuits image

Steps:

Place currants in small bowl, add brandy and set aside. Preheat oven to 350 degrees. Line baking sheet with parchment.
Place flours and salt in mixer. Mix briefly on low speed to blend. Dice butter, add to mixer bowl and mix on low speed until blended with flour to make a crumbly mixture. Whisk sugar and spices together and add to mixer. Mix on low. Add egg, 1/2 teaspoon vanilla, currants and brandy, and mix on low just until clumps of dough start to form. Turn dough out on work surface. Knead briefly to smooth.
Roll out about 3/8-inch thick. Use a 2 1/2-inch-round cutter, preferably fluted, to cut rounds. Reroll scraps. Place rounds on baking sheet. Bake about 25 minutes, until lightly browned. Transfer cookies to a rack. Mix confectioners' sugar with milk and remaining vanilla, and brush on warm cookies. When glaze has set, brush on a second coat. Allow to cool completely. If desired, wrap in packages of three and tie with pastel ribbon.

Nutrition Facts : @context http, Calories 142, UnsaturatedFat 2 grams, Carbohydrate 22 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 71 milligrams, Sugar 14 grams, TransFat 0 grams

Ingredients

3/4 cup dried currants
2 tablespoons brandy
3/4 cup whole-wheat pastry flour
2/3 cup all-purpose flour
1/2 teaspoon salt
4 ounces (1 stick) unsalted butter, slightly softened
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground allspice
1 large egg, beaten
1 teaspoon vanilla extract
3/4 cup sifted confectioners' sugar
4 teaspoons milk.

EASY EASTER BISCUITS

Celebrate Easter and the start of spring with these easy currant biscuits flavoured with lemon and nutmeg. They're perfect served with a cuppa

Provided by Esther Clark

Categories Afternoon tea

Time 45m

Yield Makes 40

Number Of Ingredients 8

Easy Easter biscuits image

Steps:

Heat the oven to 180C/160 fan/gas 4. Place the butter and sugar in a bowl and beat together with a wooden spoon until well combined. Add the egg yolk, lemon zest and nutmeg and beat again.
Add the flour, salt and currants and mix everything together to make a firm dough, using your hands if necessary. Form into a puck-shape, wrap and chill in the fridge for 30 mins.
Line two large baking sheets with baking parchment and lightly dust your work surface with flour. Cut the dough in half and roll out to a ½ cm thickness. Cut out biscuits using a 6cm fluted cutter, lift onto one of the baking sheets with a palette knife, leaving a little space in between. Repeat with the remaining pastry to make a second tray of biscuits, re-rolling the off-cuts. Chill for 30 mins.
Bake for 7 mins, then remove from the oven, brush with egg white, sprinkle with extra sugar and return to the oven for 7-8 mins or until lightly golden brown. Leave to cool on the trays for 5 mins then carefully transfer to a wire rack to cool completely.

Nutrition Facts : Calories 100 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 6 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.07 milligram of sodium

Ingredients

250g unsalted butter , softened
140g golden caster sugar , plus extra for sprinkling
1 medium egg , separated and beaten
1 lemon , zested
generous grating of nutmeg
300g plain flour , plus extra for dusting
½ tsp fine salt
60g currants

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