Prep 30 mins
Cook 15 mins
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.
- 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)
- 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.
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!