Traditional Easter Biscuits (Cookies)
This recipe was adapted for the Cultured Cup by Kyra Effren from the British National Trust Book of Christmas and Festive Day Recipes and Sara Paston Williams.
1 ¾ cups all purpose flour
- ½ cup white rice flour
- 1teaspoon pumpkin spice
- ½ teaspoon cinnamon
- 4 oz butter- softened
- 2/3 cup sugar
- 2 egg yolks
- ½ cup currants
- 2 tablespoons milk or brandy
- 1 egg white, lightly beaten
- 2 tablespoons sugar
- Sift the flour, rice flour, pumpkin spice, and cinnamon together.
- Beat the butter and sugar together until light.
- In a large bowl, beat the yolks into the butter and sugar mixture one at a time.
- Stir in the currants.
- Stir in the flour.
- Add sufficient brandy or milk to make a firm dough.
- Chill dough for at least 1 hour or overnight.
- Preheat oven to 350F.
- Roll our dough on a floured board and cut into 3 inch rounds about ¼ inch thick.
- Set cookies on baking paper or silicone lined cookie sheet.
- Brush with egg white and sprinkle with sugar.
- Bake for about 15 minutes or until lightly browned.
- Remove to a cooling tray. *
*Note: To make these cookies more festive, they are sometimes decorated with an icing cross. Make sure cookies are completely cooled before icing.
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