Easter Biscuits
These delicious biscuits can be made quite thick, as in our recipe,
 or thin and crisp. They can also contain currants.


8 oz (225 g) plain flour
4 oz (125 g) butter or margarine
4 oz (125 g) soft brown sugar
A little grated lemon rind
teaspoon baking powder
3 tablespoons water
A little granulated sugar for sprinkling


1. Sift the flour into a medium-sized mixing bowl. Add the butter or margarine and cut it into small pieces. Rub the butter or margarine into the flour until the mixture resembles fine breadcrumbs.

2. Add the sugar, lemon rind and baking powder, and moisten with the water. With your hands, press the mixture together to form a soft dough, adding a little more water if necessary.

3. On a floured surface, roll out the dough to a quarter of an inch thickness. Cut the biscuits into rounds using a fluted biscuit cutter. Place on a tray, and bake in the oven at 180C (350F) Gas Mark 4, for 10 to 15 minutes, or until golden brown underneath. Take care not to overcook.

4. Sprinkle a little sugar over the biscuits as soon as removed from the oven, and cool on a wire rack.

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