Recipe by Mille®
These spicy fruited biscuits were originally baked and eaten around Easter, particularly in the West Country of England, but are too good to be restricted to such a short time period! Please note that the measurements are dry weights, and not silly American fluid measurements for dry goods.
Top Review by chocciemoo
INCREDIBLE!!! I was feeling creative this easter, but after ruining TWO batches of hot cross buns I had lost all hope of giving anything but the standard chocolate egg as a gift this year. These biscuits were cheap, easy and SO delicious! A new tradition in my household!
- 4 ounces cold butter
- 3 ounces caster sugar
- 1 egg, separated
- 7 ounces plain flour
- 1⁄2 teaspoon ground allspice
- 2 ounces currants or 2 ounces raisins or 2 ounces sultanas
- 1 tablespoon citrus peel, chopped
- 2 tablespoons brandy
- caster sugar (for sprinkling)
Directions See How It's Made
- Pre-heat oven to 200°C/ 400°F/ Gas 6.
- Cream the butter and sugar together until pale and fluffy, then beat in the egg yolk.
- Sift in the flour and allspice and mix well.
- Add the dried fruit and peel and enough brandy to make fairly soft dough.
- Knead lightly on a lightly floured surface and roll out until about ¼ inch thick; prick the top with a fork and cut into 2½-inch rounds using a fluted cutter.
- Put onto greased baking sheets and bake for 10 minutes.
- Remove from the oven, brush with the lightly beaten egg white, sprinkle with caster sugar, and return to the oven to bake for about 5 minutes longer, until the tops are golden brown.
- Transfer to wire racks to cool.
- Store in a cookie tin or other airtight container at room temperature.