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Easter biscuits

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Easter biscuits
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
72
Carbs
9.3g
Fibre
0.9g
Protein
1.4g
Fat
3.0g
Saturates
0.3g
Sugars
3.5g
Salt
0.01g
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
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Method

Method

Recipe 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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