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Easter biscuits

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Often associated with the West Country, these biscuits were traditionally eaten on Easter Sunday.
Serves
25
Prep
15 minutes
Cook
7-9 minutes
Each 19g serving contains (excludes serving suggestion)
KCal
74
Carbs
8.7g
Fibre
0.9g
Protein
1.4g
Fat
3.0g
Saturates
0.30g
Sugars
3.6g
Salt
0.10g
Portion Fruit & Veg
0
Ingredients
Ingredients
6 tbsp rapeseed oil
1 egg
50g soft brown sugar (10 heaped tsp)
1.5 –2 tsp stevia or other sweetener (equivalent to 5 heaped tsp sugar)
finely grated zest 1 lemon
juice half lemon
200g wholemeal flour
1 rounded tsp mixed spice
40g currants
10g chopped mixed citrus peel
1 tbsp plain flour for rolling
1 tsp caster sugar
Method
  1. Preheat the oven to 170°C/gas 3.
  2. In a large bowl, beat the oil, egg, sugar, stevia, lemon zest and lemon juice.
  3. Add the flour, spice, currants and peel and mix well until the mixture forms a ball.
  4. Turn out the dough onto a well-floured surface and roll to 3–4mm thick.
  5. Using a 5cm fluted pastry cutter, cut out the biscuits and carefully place them onto a lightly oiled baking tray, re-rolling the trimmings as you go. You should get about 25 biscuits.
  6. Bake for about 7–9 minutes until just starting to brown at the edges, sprinkle with the caster sugar and cool on a wire rack.
Chefs tips
  • You could use a shaped cookie cutter, such as a rabbit or duck to make fun Easter biscuits for children.
  • If you don’t have currants, raisins or sultanas work just as well, or use 50g mixed dried fruit instead of the currants and mixed peel.
  • Freezing instructions: Suitable for freezing once cooked. Freeze in individually wrapped portions. Defrost for 2 hours, or in the microwave.
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