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    You are in: Home / Recipes / Easter Biscuits/Cookies Recipe
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    Easter Biscuits/Cookies

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Sherrie-pie's Note:

    These were used to celebrate the end of Lent. You can replace the caraway with cinnamon. If the dough becomes soft and difficult to handle, wrap it up and chill for 15 minutes before proceeding.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 180C/350Fgas mark 4.
    2. 2
      Line a baking sheet with greaseproof paper.
    3. 3
      Cream together the butter, caster sugar and lemon zest. Beat in the egg.
    4. 4
      Fold in flour, caraway seeds and currants.
    5. 5
      Roll out the dough 5 mm (1/4 inch) thick on a floured board. Cut into large rounds and carefully lift them onto a baking sheet. Prick with fork and sprinkle with granulated sugar.
    6. 6
      Bake in the preheated oven for 10 - 15 minutes until set and pale golden.
    7. 7
      leave on a wire rack to crisp and cool.

    Ratings & Reviews:

    • on November 26, 2006

      35

      This makes a nice light, crispy, currant studded biscuit. After folding in the flour, seeds and currants, you'll probably need to knead the mixture to make it come together. I just rolled out my crumbs until they looked like pastry, and cut it out into slightly raggedy parallelograms.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Easter Biscuits/Cookies

    Serving Size: 1 (43 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 179.1
     
    Calories from Fat 56
    31%
    Total Fat 6.2 g
    9%
    Saturated Fat 3.7 g
    18%
    Cholesterol 35.4 mg
    11%
    Sodium 50.7 mg
    2%
    Total Carbohydrate 29.0 g
    9%
    Dietary Fiber 1.0 g
    4%
    Sugars 15.2 g
    61%
    Protein 2.4 g
    4%

    The following items or measurements are not included:

    lemons, zest of

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