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Easter garibaldi biscuits

Easter garibaldi biscuits
Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Makes 20–25 biscuits

These traditional Easter biscuits are packed with currants and spice before being cut into cute Easter shapes.

By James Martin

From Housecall

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Ingredients

How-to videos

Method

  1. Preheat the oven 170C/150C Fan/Gas 3. Line a baking tray with greaseproof paper.

  2. Cream the butter and sugar together in a bowl until light and fluffy. Beat in the egg yolk until well combined.

  3. Fold the flour into the mixture, then stir in the mixed spice, currants and candied peel. Stir in enough milk to form a stiff dough.

  4. Roll the dough out onto a floured surface and cut out the biscuits with fluted and Easter-shaped cutters. Place onto the baking sheet and bake for 10 minutes.

  5. Remove the biscuits from the oven, brush with the egg white, sprinkle with sugar and return to the oven for 5–10 minutes, or until pale golden brown.

  6. Remove the biscuits from the tray and set aside to cool on a wire rack.