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Traditional Easter Biscuits

With  signs of spring in the air, and the entertainment all sewed up for Easter Sunday, it was time to bake these Traditional  Easter Biscuits, the process of baking accompanied by photo shoot from Andra! These delicate spiced up biscuits infused with the flavour of fruits, to be shared with guests over tea time on Easter Sunday!  An effortless combination of flour, butter, egg yolk, and spices with fruits, turned them  into these delicious golden beauties, oh so good to taste, these Traditional Easter cookies are just not for Easter but all year around!  Happy Easter!

225 gms of softened butter,
140 gms of caster sugar, plus extra for sprinkling,
1 egg yolk, lightly beaten,
280 gms plain flour,
1 tsp mixed spice,
Pinch of salt,
1 tbsp chopped mixed peel,
55 gms currants,
1 egg white, lightly beaten

Mix the butter and sugar in a bowl with a wooden spoon and mix in the egg yolk, sift in the flour, salt, and mixed spice and tip in the currants and mixed peel and combine till the time you get soft dough. Divide the dough into two, wrap it in a cling film and refrigerate for an hour.
Preheat the oven to Gas Mark 5. Prepare two baking trays with greaseproof baking paper.

Remove the Clingfilm from the dough and roll out between two sheets of baking papers. Use a  2 ½ fluted cookie cutter, to cut out into biscuits and put them on the baking trays, spaced well apart.
Bake in the preheated oven for seven minutes, then brush with the egg white and sprinkle with some caster sugar. Put them back in the oven and bake for another 10 minutes, until golden brown. Leave to cool first in the baking tray for about ten minutes, then transfer to wire racks to cool completely.

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